Braised Leg Of Lamb - cooking recipe

Ingredients

leg of lamb, boned and tied
1 clove garlic, slivered
1 Tbsp. vegetable oil
1 Tbsp. chopped onion
1 Tbsp. chopped carrots
1 Tbsp. chopped celery
1 can (13 1/2 oz.) beef broth
1/2 c. dry red wine
cornstarch to thicken gravy

Preparation

Insert slivers of garlic in top side of lamb.
In heavy Dutch oven in vegetable oil, lightly brown meat.
Remove lamb from pot. Add chopped vegetables, cover pot and simmer vegetables for 10 minutes.
Return lamb to Dutch oven, add broth and wine.
Bring to a boil.
Cover pot and place in 325\u00b0 oven for 2 to 2 1/2 hours, until lamb is tender.
Remove lamb from Dutch oven.
Pour broth through sieve and press vegetables to get as much puree as possible.
Remove fat by skimming or pouring over ice cubes. Measure broth.
Thicken broth by using 1 tablespoon cornstarch for each cup of broth.
Carve meat and serve with gravy.
Number of servings will depend on weight of lamb.