French braised lamb







Cook Time

135-140 Min


  • 1/2 small leg of lamb, about 900g/2lb, trimmed of all fat
  • 1 large onion, cut into thick wedges
  • 2 garlic cloves, crushed
  • 1 teaspoon dried mixed herbs
  • 600ml/1pt lamb stock
  • 4 tablespoons red wine
  • 3 large leeks, cut into chunks
  • 2 turnips, cut into chunks
  • 450g/1lb carrots, cut into chunks
  • 450g/1lb small potatoes
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 1 1⁄2 hours.
  • Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bone and the vegetables are tender.
  • Lift out the lamb. Remove the meat from the bone and cut into neat pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.
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