Braised Leg Of Lamb
A tender, flavorful braised leg of lamb infused with garlic and vegetables, perfect for special occasions or hearty family dinners with rich gravy.
Ingredients
Instructions
- Insert slivers of garlic into the top side of the lamb.
- In a heavy Dutch oven, heat vegetable oil and lightly brown the meat.
- Remove the lamb from the pot. Add chopped onion, carrots, and celery, cover, and simmer vegetables for 10 minutes.
- Return the lamb to the Dutch oven, then add beef broth and red wine.
- Bring the mixture to a boil.
- Cover the pot and place it in a 325°F (160°C) oven for 2 to 2 1/2 hours, until the lamb is tender.
- Remove the lamb from the Dutch oven.
- Pour the broth through a sieve, pressing vegetables to extract as much puree as possible.
- Skim or pour over ice to remove excess fat. Measure the broth.
- Thicken the broth using 1 tablespoon of cornstarch for each cup of broth.
- Carve the meat and serve with the gravy.
Tips & Substitutions
For added flavor, consider marinating the leg of lamb overnight with herbs like rosemary or thyme. If you don’t have beef broth, chicken broth can be a suitable substitute. To enhance the dish's richness, you might add a tablespoon of tomato paste when browning the vegetables. This method is similar to techniques used in Mediterranean recipes, ensuring a depth of flavor.
Serving Suggestions
Serve the braised leg of lamb with creamy mashed potatoes or roasted vegetables for a hearty meal. A side of Green Bean Moussaka can complement the dish beautifully, adding a refreshing contrast. Pair with a glass of the same dry red wine used in the recipe for a cohesive dining experience.
Storage & Reheating
Leftover braised leg of lamb can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the lamb in a covered dish in the oven at 325°F (160°C) until warmed through. The gravy can be reheated separately on the stovetop. You can also freeze the lamb and gravy for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Leg Of Lamb contains roughly 386 calories, with 8g protein, 82g carbohydrates, and 3g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (82% of the Daily Value), and potassium (53% of the Daily Value), and a good source of protein and calcium. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use shoulder or shank cuts, which are also great for braising. These cuts may require a slightly longer cooking time to become tender, but they will yield equally delicious results.
What can I do if my gravy is too thin?
If your gravy is too thin, you can mix cornstarch with a little cold water to create a slurry, then gradually add it to the simmering gravy until it thickens to your desired consistency.
How can I ensure the lamb is tender?
Cooking the lamb low and slow is key to tenderness. Make sure to keep the pot covered while it braises in the oven, which helps retain moisture and allows the meat to become fork-tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).