Ingredients:

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

 Directions:

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.