• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (6 to 7-pound) leg of lamb (see note)

  2. Good olive oil

  3. 1 tablespoon kosher salt

  4. 2 teaspoons freshly ground black pepper

  5. 1 (750-ml) bottle dry white wine

  6. 2 heads of garlic, broken apart but not peeled

  7. 15 large sprigs fresh rosemary

  8. 15 large sprigs fresh thyme

  9. 6 bay leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 300 degrees F.

  2. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.

  3. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic , rosemary , thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)

  4. After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.


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