Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton

Author:Natalie Haughton
Language: eng
Format: mobi, epub
Tags: Special Appliances, Slow Cooking, Cooking, Methods, General
ISBN: 9781118109113
Publisher: John Wiley & Sons
Published: 2009-01-02T06:00:00+00:00

leg of lamb braised in red wine

Makes 7 to 10 servings

Amazingly succulent and so tender you could eat it with a spoon, this savory boneless leg of lamb is braised with aromatic vegetables, fresh herbs, and an assertive red wine. A touch of honey, stirred in at the end, balances the flavors perfectly. This recipe leaves you lots of gravy, and leftovers make an incredible shepherd’s pie. Serve with a roast vegetable medley or with buttered green beans and a potato gratin.

1 boned leg of lamb (41⁄2 to 5 pounds)

1 cup finely chopped carrots

1 cup finely chopped celery

1 cup finely chopped onion

1⁄2 cup whole garlic cloves, peeled (about 2 heads)

11⁄2 tablespoons extra virgin olive oil

2 teaspoons salt

1⁄2 teaspoon coarsely ground black pepper

1⁄4 cup all-purpose flour

1⁄4 cup tomato paste

3 cups full-flavored red wine, such as syrah or zinfandel

2 sprigs of fresh thyme

1 sprig of fresh rosemary

1 bay leaf

1 tablespoon honey, preferably wildflower or buckwheat

1. Trim all visible fat from the leg of lamb, removing the membrane that covers the meat where necessary. Tie the roast together with kitchen string or secure in a net bag.

2. In a 4- or 5-quart electric slow cooker, combine the carrots, celery, onion, and garlic. Toss with the olive oil, salt, and pepper. In a small bowl, make a smooth paste of the flour, tomato paste, and 1⁄3 cup of the wine. Mix into the vegetables. Stir in about half the remaining wine.

3. Nestle the lamb into the vegetables and pour in the rest of the wine. Add the thyme, rosemary, and bay leaf.

4. Cover and cook on the low heat setting for 7 to 8 hours; if you’re around, turn the roast over after 4 or 5 hours. The dish is done when the meat is tender enough to carve with a spoon and the vegetables are soft. Remove the lamb to a carving board and cut off the strings. Carve the roast into thick slices.

5. Skim as much fat as possible off the juices in the cooker. Remove and discard the bay leaf and herbs. Stir in the honey. With a hand-held immersion blender, puree the vegetables and cooking juices to make a smooth, thick gravy. Or puree the sauce in a blender or food processor. If not serving immediately, return the meat to the sauce in the pot and leave on the warm setting for up to 2 hours.

Cook’s Note

• You want to remove as much fat as possible from the leg before tying it, even if it means removing the fell, the thin membrane that covers the meat. You may want to ask your butcher to do this for you.

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