Braised Leg Of Lamb With Root Vegetables - cooking recipe

Ingredients

1 (8 lb) leg of lamb (approximately 8 pounds)
2 heads garlic, split in half
2 sprigs fresh rosemary
10 sprigs fresh thyme
10 ounces tomato paste
1 liter red wine (any full-bodied wine such as Cabernet or Syrah)
5 quarts low sodium chicken broth
3 medium carrots, peeled and cut into large pieces
1 large celery root, cut into large pieces (approximately 2 pounds)
1 rutabaga, cut into large pieces (approximately 1 1/2 pounds)
18 cipollini onions, peeled and kept whole
1/4 cup vegetable oil
coarse salt
fresh ground black pepper

Preparation

Trim any excess fat from the lamb and season with salt and pepper.
In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame.
Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes).
Remove from the pot and drain off all of the oil except for 2 tablespoons.
Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes.
Add the wine to the pot and reduce by 3/4.
Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes).
Preheat oven to 400 degrees.
Put the lid on the pot and place in the oven, and cook for 3 hours.
Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone.
Remove the lamb and place it on a serving platter.
Using a slotted spoon, remove the vegetables and arrange them around the lamb.
Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored.
Season with salt and pepper.