Seven-Hour Lamb Recipe

Ingredients

• 1 leg of lamb (bone-in or boneless)
• 6 garlic cloves, sliced
• 2 sprigs of rosemary
• 2 sprigs of thyme
• 2 bay leaves
• 1 onion, sliced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup red wine
• 2 cups chicken or lamb stock
• Salt and pepper to taste

Instructions

1. Preheat the oven to 250°F (120°C).
2. Season the lamb with salt and pepper to taste.
3. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
4. Sear the lamb on all sides until brown. Remove from the pot and set aside.
5. Add the garlic, rosemary, thyme, bay leaves, onion, carrots, and celery to the pot. Cook until softened, stirring occasionally.
6. Add the red wine to the pot and stir, scraping up any brown bits from the bottom of the pot.
7. Add the lamb back into the pot, and pour in the chicken or lamb stock.
8. Bring the mixture to a simmer, then cover the pot and transfer it to the oven.
9. Cook for 7 hours, until the lamb is tender and falling off the bone.
10. Remove the pot from the oven and let it rest for 10 minutes before serving.

Serving Suggestions

This seven-hour lamb pairs perfectly with roasted potatoes, glazed carrots, or a side salad. The tender meat can also be shredded and used in sandwiches or as a topping for pizza.

Verdict

This seven-hour lamb recipe results in succulent and flavorful meat that falls off the bone. The slow cooking process ensures that all the flavors meld together and create a dish that is perfect for a special occasion or a cozy night in.