Braised Lamb With Vegetable Gravy Recipe

About this recipe

A hearty dinner dish featuring tender braised lamb paired with a rich vegetable gravy, perfect for those seeking a diabetic-friendly option.

Ingredients

• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 1 stick Organic Celery Stick
• 200G Bay'S Kitchen Concentrated Beef Stock
• 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
• 2.4 Kg Daylesford Organic Lamb Leg Boned & Rolled
• - Ktc Vegetable Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg

Instructions

1. 1. Preheat your oven to 325°F (163°C).
2. 2. Insert slivers of 1 clove garlic into the top side of the lamb.
3. 3. Heat 1 tbsp vegetable oil in a heavy Dutch oven over medium heat. Lightly brown the lamb on all sides.
4. 4. Remove the lamb from the pot and set aside. Add 1 tbsp chopped onion, 1 tbsp chopped carrot, and 1 tbsp chopped celery to the pot. Cover and simmer the vegetables for 10 minutes.
5. 5. Return the lamb to the Dutch oven. Add 1 can beef broth and 1/2 cup red wine. Bring the mixture to a boil.
6. 6. Cover the pot and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the lamb is tender.
7. 7. Remove the lamb from the Dutch oven and set aside.
8. 8. Pour the broth through a sieve into a bowl, pressing the cooked vegetables to extract as much puree as possible.
9. 9. Skim off any fat from the broth or use ice cubes to help remove it. Measure the broth.
10. 10. In a small bowl, mix 1 tbsp flour with a little cold water to create a slurry. Use 1 tbsp flour for each cup of broth. Stir the slurry into the broth and cook over medium heat until thickened.
11. 11. Carve the lamb into slices and serve with the thickened vegetable gravy.