As anyone reading this blog will have picked up lately, I have been experimenting with slow cooked lamb. Often I try to combine a crunchy top, and a tender core. But this time I decided not to try and make any part of the lamb crunchy and go for a true slow cooked, fall of the bone, lamb (as opposed to part slow cooked and slow roasted, which are different). I used half a leg for just the two of us, but you could probably cook a whole leg in the same amount of time.
And this dish turned out exactly how I wanted it to (it received a 'very good' from Mark)!
And it was so easy to make. It does require a bit of forward planning (ie remembering to put it in the oven) but once it is in, you can just forget about it.
What more could you ask for really?
1/2 leg of lamb
Flour for dusting
Olive oil for frying
1 head garlic, cloves peeled and left whole
2 onions peeled and quartered
1/4 cup red wine vinegar
2 cups beef stock
400g tin tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
4 bay leaves
A few sprigs thyme and sage
Freshly ground pepper
Preheat the oven to 120 degrees. Dust the lamb in flour. Heat oil in a dish that can go on the stove and in the oven (or use a fry pan and transfer to a casserole dish). Brown lamb on each side. Add the vinegar, stock, tomatoes, basil, oregano, bay leaves, thyme, sage and pepper. Cover and cook for 8 hours. Serve with rice or mash and veges.