Braised 5 Hour Lamb
1 large leg of lamb
6 rashers of streaky bacon
3 red onions, peeled and quartered
3 cloves of garlic, peeled and sliced
1 handful of fresh rosemary
1 handful of fresh thyme
4 large potatoes, peeled & cut into chunks
1 celeriac, peeled & cut into chunks
6 large carrots, peeled & halved
4 parsnips, peeled & halved
Salt & pepper
1 bottle of good quality white wine
2 pints of water
Pre-heat your oven to 170ºC.
In a deep-sided roasting tray, fry your well-seasoned lamb in a good splash of olive oil until all sides are brown. Add the bacon, onions and garlic and continue to fry for 3 more minutes.
Add in your vegetables and herbs and pour in the wine and water, bring to the boil, and tightly cover with kitchen foil.
Cook in the oven for 5 hours until tender, seasoning the cooking liquid to taste.
To serve, pull away a nice portion of meat and a selection of the vegetables.