Braised Lamb Leg Vegetables (Printable Version)

Slow-cooked lamb leg infused with herbs and paired with tender root vegetables for a hearty main dish.

# What You Need:

→ Meat

01 - 1 bone-in lamb leg, trimmed, approximately 4 lbs
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Vegetables

04 - 3 large carrots, peeled and cut into thick slices
05 - 2 parsnips, peeled and cut into chunks
06 - 2 medium onions, quartered
07 - 3 celery stalks, cut into chunks
08 - 6 garlic cloves, smashed

→ Liquids

09 - 2 cups dry red wine
10 - 2 cups beef or lamb stock
11 - 2 tablespoons tomato paste

→ Herbs & Spices

12 - 2 sprigs fresh rosemary
13 - 3 sprigs fresh thyme
14 - 2 bay leaves

→ Fats

15 - 2 tablespoons olive oil

# How to Make It:

01 - Set the oven to 325°F.
02 - Generously rub the lamb leg with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear the lamb until deeply browned on all sides, approximately 10 minutes. Remove and set aside.
04 - In the same pot, add onions, carrots, parsnips, celery, and smashed garlic; cook for 5 minutes until slightly softened.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in red wine, scraping up browned bits from the bottom, and simmer for 2 minutes.
07 - Return the lamb to the pot, add stock, rosemary, thyme, and bay leaves, ensuring liquid covers halfway up the lamb, adding more stock if necessary.
08 - Bring mixture to a simmer, cover tightly, and transfer to the oven. Cook for 2 to 2½ hours until the lamb is tender.
09 - Remove lamb and vegetables to a platter. Skim excess fat from the sauce and reduce over stovetop if a thicker consistency is desired.
10 - Slice or shred the lamb, serve alongside vegetables, and spoon sauce over the dish.

# Expert Advice:

01 -
  • The oven does most of the work while you go about your day.
  • Every bite tastes like you spent all weekend in the kitchen, but you didnt.
  • Leftovers somehow taste even better the next night.
02 -
  • Dont skip the searing step. That crust and the fond left behind are what make the sauce sing.
  • If the liquid reduces too much during braising, add a splash more stock. You want the lamb to stay moist.
  • Let the lamb rest for a few minutes after pulling it from the oven. It makes slicing easier and keeps the juices in.
03 -
  • Use a heavy Dutch oven with a tight-fitting lid. It holds heat evenly and keeps the moisture locked in.
  • Taste the sauce before serving and adjust the seasoning. A pinch of salt or a crack of pepper at the end can make all the difference.
  • If you can, let the whole dish rest for 10 minutes before serving. It gives the flavors time to settle and makes everything taste more cohesive.

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