Braised Lamb

4 hours cooking, 1/2 hour rest.

1	lamb leg/shoulder, studded with garlic, and brushed with olive oil, salt,pepper and rosemary

{76 g} 2

onions, large dice (enough veg to support leg above liquid)

{144 g} 2

large carrots, large dice

{128 g} 2

ribs celery, large dice

{182 g} 1

tomato, diced or 1 TBL tomato paste

1 cup {239 g}

red wine

1 cup {240 g}

chicken stock/water

2 tsp {2.9 g}

thyme

bay leaves

Bring braising mixture to boil on top of stove in 4" 1/2 hotel pan.over medium low heat, stirring often to prevent scorching.

Add lamb leg to top, cover tightly with aluminum foil.

Put in preheated 275F/135C oven for 3.5 hours.

After 3.5 hours, turn oven to broil low.

Remove cover and check every 10 minutes or so that lamb leg is not over browning on top.

Remove leg to serving plate, cover.

Defat cooking liquid, reduce to 1/2 pour over carved leg;

Serve with double roasted potatoes.