Pan-roasted leg of lamb

Overview

I rummaged through the refrigerator and found a lamb leg with skin on it. I simply cut it into large chunks and made a pot-roasted stew with carrots, onions and celery stalks. In order to supplement the taste, I used red wine and beef stock, and finally seasoned with tomato sauce. In fact, I have 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 legs, beef knee bones, beef brisket and even oxtails. The taste can also be enriched and expanded. If you like Mexican hot sauce, you can pour it in without any worries, or if you want to try the Italian flavor, add dried oregano and basil together... In short, you can give full play to your imagination in making stews ~

Tags

• hot dishes
• home cooking
• chinese banquet
• good looks
• pregnant women
• maternity
• old man
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• beef stock
• bone-in lamb leg
• brown sugar
• celery stalks
• cucumber
• olive oil
• original rice vinegar
• sesame oil
• zanthoxylum bungeanum
• black pepper
• carrot
• dry red wine
• red onion
• sea salt

Ingredients

Steps

1. 1 Ingredients • Bone-in lamb shanks • Carrots • Red onions (larger whole ones) • Celery stalks • Sichuan peppercorns • Beef stock (City'super has many options, you can buy a few cans for storage) • Dry red wine • Brown sugar • Sea salt • Olive oil with salad • Cucumber (seeded) • Carrots • Sesame oil • Sea salt • Freshly ground black pepper • Original rice vinegar

   

2. 2 Heat olive oil in the pot and cover the bottom of the pot. Fry the pepper until black and take it out.

   

3. 3 Place the chunks of lamb into the pan and fry until caramelized. By the way, here’s how to deal with hard lamb leg bones. Have you ever seen a serrated knife? It is generally used to cut frozen meat, yes, but it also has a great function, which is to easily separate thick bones. To do this, use a serrated knife to cut a half-circle of the leg bone into a groove of about 1mm (What? Can't you just cut it off directly? Haha, you really know how to joke~ That's a leg bone...) Then turn it over and use the back of the knife to tap the other side with a little force and it will separate easily.

   

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

   

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

   

6. 6 The onions are slightly burnt and the caramel-colored substance has increased. Also preheat the oven to 150 degrees.

   

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

   

8. 8 Then add the wine and stock, scrape up the lumps on the bottom of the pot, and put the mutton back into the pot. Don't add too much water. The oven will heat up and the water will almost not evaporate. At the same time, the water in the meat will be released. After the meat is leveled, it will be flush with the soup.

   

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

   

10. 10 Finally, serve with simple salad and vanilla and enjoy ~