Slow-cooked leg of lamb

Name: Slow-cooked leg of lamb
Yield: 5 servings
Cuisine: Bistro
Ingredients: 0.00 lamb leg; 0.00 sea salt and freshly ground black pepper; 0.00 olive oil; 0.00 carrots large, quartered and sliced; 0.00 baby onions; 0.00 garlic cloves; 0.00 cinnamon sticks; 0.00 fresh rosemary sprigs; 0.00 vinegar balsamic; 0.00 wine red; 0.00 tomatoes quartered; 0.00 polenta mixed with cheese, to serve

5 servings

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Lamb

By Food24 November 03 2009

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Ingredients (12)

0.00	lamb — leg
0.00	sea salt and freshly ground black pepper
0.00	olive oil
0.00	carrots — large, quartered and sliced
0.00	baby onions
0.00	garlic — cloves
0.00	cinnamon — sticks
0.00	fresh rosemary — sprigs
0.00	vinegar — balsamic
0.00	wine — red
0.00	tomatoes — quartered
0.00	polenta — mixed with cheese, to serve

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Method:

Season lamb with sea salt and freshly ground black pepper.
Heat a thick-bottomed casserole, add oil, brown meat on all sides and remove from the pan.
Add carrots, onions, garlic, cinnamon and rosemary, and sweat them until softened.
Add balsamic vinegar and reduce to a syrup.
Pour in red wine and simmer for 2 minutes.
Add tomatoes. Shake the pan and return the lamb to it.
Bring to the boil, put on the lid and simmer for 2 1/2 hours.
Taste and adjust seasoning.
Serve with cheesy polenta to soak up the yummy juices.