Red-Wine Braised Lamb

by Charlie McCarthy, Sr.

Ingredients

• 3 lbs lamb leg
• 1/4 cup olive oil
• salt
• pepper
• 10 oz cipollini onions
• 4 cloves garlic
• 2 cups red wine
• 1/4 cups tomato paste
• 2 tbsp rosemary
• 2 tbsp sugar
• Worcestershire sauce

Recipe

1. Preheat the oven to 300F.
2. Pat lamb leg dry with paper towels. In a large ovenproof casserole dish over medium-high heat, heat 2 tbsp. (30 mL) olive oil. Cook lamb in batches for about 5 minutes per batch, turning often and sprinkling with salt and pepper, until browned on all sides. Remove lamb to a large plate as each batch browns. Add another 1 tbsp. (15 mL) oil during cooking as necessary.
3. Reduce heat to medium and add remaining oil (1 tbsp) to casserole. Cut cipollini onions in half, and any larger ones in quarters. Add onions to casserole, then cook, stirring often, for 2–3 minutes or until onions are golden brown. Add minced garlic, and then cook for 1 minute. Stir in red wine and bring to a boil, stirring to scrape up any browned bits from bottom of casserole. Stir in tomato paste, rosemary, sugar and Worcestershire sauce. Bring to a boil over high heat.
4. Return lamb to casserole and cover tightly. Transfer casserole to oven. Cook for 1½–2 hours or until lamb is very tender. (Lamb can be cooled then refrigerated for up to 24 hours.)

Enjoy!