Lamb Leg Braised in Red Wine
Main Dishes • French
Description
Lamb leg braised in red wine
Ingredients
- Lamb Neck Fillet 1 piece
- Salad Potatoes 5 pieces
- Onion 2 heads
- Rosé Dry Wine 25 fl oz
- Salt to taste
- White Pepper (whole) to taste
- Green peppercorns to taste
- Green peppercorns to taste
- Pasilla Pepper to taste
- Bay leaf 3 pieces
Step-by-Step Guide
Step 1
Clean the lamb leg from fat and membranes, and peel the potatoes and onions.
Step 2
Place the leg in a deep skillet or Dutch oven, arranging the halved onions and potatoes around it so that they occupy all the free space but lie in a single layer.
Step 3
Generously season the lamb and vegetables with the four types of pepper and bay leaves. Pour in the wine and braise for two and a half hours, adding more wine if necessary. The wine should evaporate almost completely, leaving color on the potatoes and flavor on the lamb.
Step 4
Serve hot, with potatoes and a sprig of thyme. Pair with red wine for a state of almost complete happiness.
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