Slowly Braised Lamb Leg in Red Wine

Lamb meat is not a common meat in the Philippines hence you would not see a lot of recipes here at Ang Sarap using Lamb, and you barely see Filipinos choosing this in food gatherings. For us the taste is quite gamey as we never got used to it but if it’s well seasoned, spiced and flavoured for me it’s an eye opener. This recipe for example, the first time I tried it was when our Company CEO back in Malaysia invited me to a Christmas dinner at first I was thinking twice whether I will grab some but out of curiosity I took a small slice. That first bite from that small slice changed me, since then I started to enjoy lamb specially when its cooked this way, it’s not gamey anymore as the flavours of the reduced red wine, tomatoes and spices blends well together and enhances the flavour of the meat.

Making this at home is time consuming but it’s all worth the wait and effort, braising it for more than 3 hours in a strong red wine will yield a phenomenal texture and taste perfect for special occasions such as today.

Happy Valentines everyone!

Slowly Braised Lamb Leg in Red Wine
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 lamb leg (roughly 2.5 - 3 kgs)
  • 2 cups dry red wine
  • 2 cups beef stock
  • ¼ cup tomato paste
  • 2 400g cans chopped tomatoes
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh oregano
  • salt
  • freshly ground black pepper
  • oil
Instructions
  1. Generously season lamb leg with salt and freshly ground black pepper.
  2. Place a Dutch oven on stove top, add oil then once it’s very hot place the seasoned lamb and sear each side until brown.
  3. Push the lamb leg on the side then sauté onions and garlic.
  4. Pour in the wine, beef stock and chopped tomatoes then add the thyme, oregano, rosemary and tomato paste. Cover then bring it to a boil then turn the heat off.
  5. Place into the 160C preheated oven then cook for 1 hour.
  6. Turn the leg to its other side then reduce heat to 135C then braise for 3 to 3½ hours or until meat is really tender. On each hour while you are braising turn the lamb leg to the other side to ensure cooking and flavours are well distributed, also check the liquid levels adding water if needed or it starts to dry out.
  7. Remove it from the oven, place the lamb leg on a separate container.
  8. Place the Dutch oven on a stove top, remove the herb sprigs then reduce the sauce to a thick consistency. Season with salt and pepper if needed.
  9. Return the lamb leg to the Dutch oven, spoon some sauce over the top then serve. Best enjoyed with mashed potatoes and buttered vegetables.

 

15 Responses

  1. We grew up eating lamb, from roast leg of lamb to lamb chops. I absolutely love this recipe Raymund and have added it to so many others of yours I still want to try.
    Have a super weekend.
    :-) Mandy xo

  2. K M says:

    Thanks for posting the recipe!! I loooove lamb!!

  3. You are right, lamb tastes really funky. I only ate it once and did not like it. Maybe it is on how you cook it. This one looks so perfectly great. Wow!

  4. Kristy says:

    Happy Valentine’s Raymund! Your lamb looks unbelievably good. It’s not one of my favorite meats, but I do enjoy the aroma and the cooking process (and the boys enjoy it). This looks beautiful!

  5. This is exactly what I’ve been looking to cook for Sunday dinner, thank you!

  6. Mary Frances says:

    Your lamb looks so beautiful and delicious!

  7. Amanda says:

    What a rich recipe. Perfect for V day. I know what it’s like to try a meat you’ve never had before. It’s kind of wonderful. Braising it in red wine? YUM.

  8. mjskit says:

    What a beautiful leg of lamb! It’s looks quite tender and so delicious! Happy Valentine’s a day late. :)

  9. To this day I am always a girl who would say yes to lamb. Braising a lamb leg is the most perfect special occasion meal and I’ve been known to do them for 8hrs. Nonetheless, with beautiful red wine and rich tomatoes like these it must be pretty extraordinary.

  10. Great dish. Although I love rare lamb, I’m becoming more and more convinced that its flavor is best when cooked long and slow. Really like this — thanks.

  11. Michelle says:

    How interesting that lamb isn’t common in the Philippines. I’m sure you can’t avoid it in New Zealand! I never had it growing up either (except in mutton BBQ which is a specialty where I’m from, but which I never much cared for). That leg looks quite delicious.

  12. Oh my goodness Raymund this looks amazing and fall off the bone tender, finger licking good. I can’t wait to try this recipe. This is also a difficult to find and expensive piece of meat in HK as well.

  13. btk11 says:

    that looks so delicious! I’m drooling.

  14. Ok. Mouth watering! Fantastic recipe! I am a fan of lamb and this look simple enough for me to work into at home :D
    – Ray

  1. May 1, 2014

    […] is a fantastic recipe from Ang Sarap. This recipe is so good that it swayed my dad back to lamb. It is so tasteful their is no reason to […]

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