Lots of mashed potatoes are definitely a must to slather in the delicious gravy.
Portion size10 servings
Credits :Liz austin
1/ Cut most of the fat from the lamb. 2/ Sprinkle with salt and pepper. 3/ Heat 2 Tablespoons of olive oil in the pot and brown lamb slowly on all sides, about 15 minutes. 4/Or you can brown in the oven in a roasting pan on high heat. 5/preheat oven to 325°. 6/ Remove browned lamb& set aside. 7/ Sauté onion, shallots and garlic ( with pancetta, if used) until caramelized?about 20 minutes. 8/Remove with a slotted spoon and set aside. 9/ Discard fat in pan. 10/ Add wine and 2 cups stock and boil rapidly until reduced by half, scraping up any browned bits. 11/ Add herbs,tomato paste and reserved vegetables to pan. 12/ Return lamb, fat side up, to the pot. 13/ If needed, pour in enough additional stock to reach two-thirds of the way up sides of meat. 14/ Cover tightly and bake until done, basting often to keep the lamb from becoming dry. 15/ As the meat cooks and is constantly basted, the rich sauce is absorbed and the meat becomes very succulent. 16/ The dish is done when the lamb falls off the bone in pieces when prodded with a fork ? this takes about 45 minutes to 1 hour per pound (lb) (metric = 1 hour per 450 g). 17/ (after browning). 18/ Plan on seven hours total for an entire leg of lamb. ( example calculation is based on a 2.8 kg / 6.1 lb leg). 19/ Remove the lamb to a platter. 20/ Cover with heavy foil to keep warm. 21/ Pour off all the liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick. 22/ Correct the seasoning and serve as a sauce over the lamb and vegetables. 23/ SERVING SUGGESTIONS: Serve with Potato & Root Vegetable Mash or Roasted Vegetables