I used two bottles of Cab Sauvignon (just a cheap local brand) and a new 5-gallon paint bucket with a lid (my favorite thing to use to brine anything). I was really happy with this recipe as the lamb come out perfectly. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Don’t be dismayed by the amount of garlic going on here. Scale 1x 2x 3x Ingredients. It’s hard to actually cook the garlic when it is buried deep in the meat and your meat is cooked to medium-rare. Cook the lamb in three batches (so as not to crowd the pot) until browned on all sides, about 5 minutes per batch. Prep: 30 minutes. So with little changes we were able to make and had delicious lamb steaks for lunch. Method I turned it once or twice on the grill. It was definitely a struggle to get the meat sliced off the bone, but I think the reward was tender, juicy, not overcooked meat. Begin checking the lamb early to avoid overcooking it. Adapted from Isaac Toups | Jennifer V. Cole | Chasing the Gator | Little, Brown and Company, 2018, Forget any fear you might have about cooking a whole roasted leg of lamb. Add browned lamb and any accumulated juices. The only special cookware you need here is a heavy pan or stockpot large and deep enough to fit the shanks and then be able to cover them, either with a lid or tightly-wrapped aluminum foil. Served in a rich, deeply flavoured sauce, this recipe is worth the wait. ). Flip the leg over and continue to roast until the internal temperature is 135°F (57°C), about 45 minutes more. Bordeaux blends are made for roast lamb. We all loved it. Yummy! Pour the stock into the same pan and bring it to a boil then add the tomato passata, carrots garlic, bay leaves, and thyme as well as some salt and pepper. Add red wine and cook, stirring, until all is well combined. Here’s how to make it. 1 (6- to 7-pound) leg of lamb, with or without the bone Olive oil 1 Tbs. https://steelehousekitchen.com/red-wine-braised-leg-of-lamb Jump to Recipe. Print. … This is a classic. https://www.bbcgoodfood.com/user/442069/recipe/slow-braised-lamb A fork is all you’ll need to dig into these rich, succulent lamb shanks slow braised in a red wine and rosemary tomato sauce. 2nd November 2020 - By Michelle Minnaar This post may contain affiliate links. 12 Comments to "Boneless Leg of Lamb Braised in Red Wine With Garlic" Debs @ DKC November 4th, 2009. 2 bay leaves Find these in the spice aisle Have a picture you'd like to add to your comment? Have you tried this recipe? https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce Remove lamb onto a plate and drain excess fat (if any) from the pot. Make the sauce from scratch or start with a store-bought base -- you’re the boss. Great Braising Recipes Braised Lamb Shanks Recipe 3 hrs Ratings. For the lamb: 1 Generously season the lamb all over with salt and pepper; set aside. 14 ounce can of tomato sauce. Slowly Braised Lamb Leg in Red Wine is a really nice festive dish to serve on special occasions, it is made out of lamb leg braised for 4 hours until its fork tender. Cook time. The other day I met a fellow Nashville Blogger, Luv Cooks, at Bare Bones Butcher, because she needed bones...Read More » Yum! Reduce heat to medium-low, sprinkle on the flour and rosemary and stir in. Braised leg of lamb with wine, lemon, and oregano is easy yet impressive to serve, and everyone loves the delicious Greek flavors. Classic Braised Lamb Shanks in a Red Wine Sauce Lamb shanks need to be cooked slow and low until tender. Add vegetables and cook, stirring, until the water has evaporated. Facebook Tweet Pin 40 Yummly 1 Shares 41. Reduce the oven temperature to 300° and braise the lamb for 2 hours. 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