Discover how to make a delicious Braised Leg of Lamb with garlic, rosemary, and red wine, perfect for a special dinner. Easy to follow recipe for tender, flavorful lamb.
Heat olive oil in a large oven-proof pot or Dutch oven over medium-high heat. Add the lamb and sear on all sides until browned, about 2-3 minutes per side.
Remove the lamb and set aside. In the same pot, add the garlic, onions, and carrots. Sauté for about 5 minutes, until the onions start to soften.
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to reduce by half.
Return the lamb to the pot. Add the beef broth and rosemary. Bring to a simmer.
Cover with a tight-fitting lid or foil and place in the oven. Braise for about 4 hours, or until the lamb is tender and falls off the bone.
Let the lamb rest for 15 minutes before slicing. Serve with the vegetables and sauce from the pot.
Notes
Sear the lamb before braising to develop a rich flavor.
• Cut vegetables into large chunks to prevent them from becoming too mushy during the long cooking process.
• Use a tight-fitting lid or foil to seal in moisture during braising.
• Baste the lamb occasionally during cooking to keep it moist and flavorful.
• Let the lamb rest for 15 minutes before slicing to ensure it retains its juices.