Braised Lamb

[hathor]

Braised Lamb

Serves 2 as Main Dish.

Delicious served over creamy polenta and with a glass of a great big Chianti.

1 1/2 lb boned leg of lamb, or 2 1/2 lb bone in leg of lamb

10 whole peeled cloves of garlic

6 anchovy filets

onion, carrot, celery

1 tbsp tomato paste

red wine to cover the meat in the pot

flour, salt, pepper to dredge the lamb

thyme, rosemary

Finely chop the celery, carrot, onion and saute lightly in some olive oil, add the anchovies and let them dissolve, coating the vegetables with the anchovy essence. I use some of the anchovy oil when sauteing. Add some thyme and rosemary, mix well, being sure everything is and coated.

Cut the lambs up into hunks, dredge in flour with some salt and pepper. Even brown the bone and the meat left clinging to the bone.

Remove the vegetable and put into the crock pot. Brown the lamb on all sides and put into the crock pot.

Deglaze the saute pan with the red wine pour over the meat. Add the tomato paste and whole garlic cloves.

Cook covered for 6 hours or so, then 2 hours before serving, uncover so the liquids have a chance to reduce.

Keywords: Main Dish, Easy, Lamb, Dinner, Crock Pot

( RG921 )