Braised five hour lamb with wine and veg

This is another Jamie recipe from his ‘The Return of The Naked Chef’ book which we have adjusted just slightly. Now the nights are getting cooler and darker, we’ve started cooking a few more stews and casseroles. What attracted me to this one was the long cooking time so I can pretend I’ve been cooking all day when it only takes about an hour and then it sits in the oven all day.

1 large leg of lamb (we got the butcher to cut the bone so it fits in our casserole dish)
Salt and pepper
Olive oil
6 rashers streaky bacon
3 red onions, peeled and quartered
3 cloves garlic, peeled and sliced
2 handfuls mixed herbs (thyme, rosemary, bay)
4 large potatoes, peeled and cut into chunks
6 large carrots, scrubbed and halved
1 celeriac, peeled and cut into chunks
3 parsnips, scrubbed and halved
1 bottle white wine

Jamie says to preheat oven to 170 degrees C, 325F, gas 3. We did it at 120 C. Season the meat very well and then brown in olive oil in a large casserole (or large roasting tin). Add the bacon, onions and garlic and fry for 3 minutes. Add the herbs and veg. (Unfortunately we didn’t have fresh herbs today so used dry. It’s cooking for hours so hopefully shouldn’t matter too much.) Pour in the wine plus the same amount of water, bring to the boil and then seal. Jamie suggests using tin foil to seal the large roasting dish he has used. He obviously hasn’t got a crazy big Le Creuset casserole. Bake in oven for 5 hours if using Jamie’s temperature. We left ours for 8 hours at the lower temperature.

When finished, pull a chunk of meat off the bone (it just falls off). Add a selection of the veg and serve with crusty bread.




Optional kitchen porn:
Large Le Creuset casserole dish (maybe Jamie will get one for Christmas)

Published in: on October 22, 2011 at 7:03 pm  Leave a Comment  
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