Braised Leg of Lamb


1 large leg of lamb

Flour for dusting

2 T. olive oil

1 lb. mushrooms, cut in half

½ lb. baby carrots

1 quart beef stock

1 bottle red wine

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried oregano leaves, crushed

1/2 teaspoon juniper berries

1/2 teaspoon ground allspice


Dust the leg of lamb with flour and sear in olive oil.  Transfer to large stock pot.  Add all other ingredients and bring to boil.  Reduce heat and braise for 2-3 hours or until tender.  Remove bones and any fat. Serves 4-6.


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