Pot Roast Leg of Lamb

Name: Pot Roast Leg of Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb leg with bone; A larger whole carrot; Some Red onion; Some Celery Stalk; Some Cucumber; Some pepper; Some Beef stock; Some Dry red wine; Some brown sugar; Some sea salt; Some olive oil; Some sesame oil; Some Black pepper; Some Raw rice vinegar

by Alvin's delicious kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I found a lamb shank with skin in the refrigerator, and simply divided it into large pieces. Together with carrots, onions and celery stalks, I made a pot roast stew. To complement the taste, red wine and beef broth were used, and the tomato paste was finally seasoned. In fact, I want to say that this simple method is suitable for almost any kind of meat that is eaten with skin or has a lot of connective tissue, such as lamb leg, sirloin bone, sirloin and even oxtail, and the taste can also be enriched and expanded. If you like chili sauce, you can Feel free to pour inside, or if you want to try the Italian flavor, you can mix it with dried oregano (Oregano) and basil... In short, you can give full play to your imagination of making stew~"

Pot Roast Leg of Lamb

1. Ingredients • bone-in lamb leg • carrots • red onion (larger whole) • celery stalks • Chinese pepper • beef broth (City'super has many options, you can buy more cans for convenient storage) • dry red Wine•Brown sugar•Sea salt•Olive oil with salad•Cucumber (de-seeded)•Carrot•Sesame oil•Sea salt•Freshly ground black pepper•Rice vinegar

2. Cover the bottom of the pot with hot olive oil in the pot, fry the peppercorns until black and take it out.

3. Put large pieces of lamb into the pan and fry until caramel color. By the way, here is how to deal with the hard leg bones. Have you seen a serrated knife? Generally used to cut frozen meat, yes, but it also has a great function, which is to easily separate thick bones. To do so, use a serrated knife to cut a half-circle of the leg bone into a groove of about 1 mm (what? Just cut it off? Haha, it’s a leg bone...) Then turn it over and use the knife on the other side. A little harder on one side will separate easily.

4. Before putting the onion into the pot, look at the caramel-colored substance at the bottom of the pot. To be precise, it is caramelized juices, which is the object of deglazing. It can be dissolved by adding wine and stock to add flavor to the soup.

5. Add onions and heat over medium-high heat.

6. The onion is slightly burnt and the caramel color substance increases. At the same time preheat the oven to 150 degrees.

7. Then add carrots and celery stalks and continue to stir-fry for 5 minutes.

8. Then add wine and broth, scrape the bottom of the pot to agglomerate, put the lamb back in the pot, do not have too much water, the moisture in the oven will hardly evaporate, and the moisture in the meat will be released. After the meat is flattened, it will be flush with the soup Just flat.

9. After adding salt and brown sugar (to taste, it can be slightly salty), cover with tin foil, put it in the middle of the oven and heat it up and down at 150 degrees for 3 hours.