Lamb leg of 7 hours

Ingredients

For 6 servings

• •1.5 kg 1.5 kg Lamb's leg
• •4 4 Tomato(s)
• •1 1 Carrots
• •2 2 Average onion(s)
• •2 2 garlic pod(s)
• •0.25 l 0.25 l Dry white wine
• •0.5 l 0.5 l Veal bottom
• •2 c. à soupe 2 tablespoons Farine
• •2 c. à soupe 2 tablespoons Sunflower oil
• •1 1 branch(s) Thym
• •2 2 Branches Fresh parsley
• •2 2 Laurier leaves
• •1 1 pinch(s) Salt
• •10 10 grain Pepper black

Method

1. 1.Preheating
2. 2.To anticipate the cooking of the 7-hour lamb leg, preheat the th.8 oven (230oC).
3. 3.Preparation of the leg and beginning of cooking
4. 4.Remove the leg and get the bone and trim. Fill the leg and flour it. In a cast-iron casserole, brown the trims on all sides with sunflower oil, the carrot in slices, the cloves of whole garlic, the branches of parsley, the onions cut in big dice and the leg bone. As soon as the whole has taken a beautiful golden color, add the veal bottom and white wine, salt and pepper grains. Simmer gently for 30 min.
5. 5.Bake
6. 6.Meanwhile, place the 7-hour floured lamb leg on the oven grill. As soon as the set has taken a beautiful golden color, place the leg in a pot that can close and be read (like a terrine in Baeckeofe). Pour over your sauce, tomatoes cut in 4, bay leaves and thyme branch.
7. 7.After cooking
8. 8.Adjust the liquid level in the container, the ingredients must be covered. Close the pot and lure it with a mixture of flour and water. Bake th.2 (120°C) and cook for 7 hours.
9. 9.Finishing and service
10. 10.Half an hour before serving, gently place the 7-hour lamb leg in a serving dish and put the oven th.3 (80°C). Pour the cooking juice and its vegetables into a saucepan and reduce to a smooth and seasoned sauce. The reduction concentrates seasoning. If necessary, correct. Put the sauce in the blender, it must become more creamy. Give a broth back and pour some on your leg. Present the rest in a sausage.