Lamb's leg on red wine
24. October 2014
This is my favorite combination. Lamb on red wine with root vegetables. Celery purée is a great accompaniment for this, because it perfectly contrasts with a strong red wine sauce and the taste of lamb. It is very important to choose the wine you choose for the recipe, it is suitable for medium or full wine. I chose the wine from the Mas Onésime winery of the Carignan, Syrah, Grenache noir varieties that came into our small wine shop two decares from the project. I do not know if you know them, maybe I could imagine them briefly because I think it's definitely very interesting project, especially for people who do not have time to go after tasting, but their sommelier literacy would like to raise a bit, like me, for example.) I do not know how it will make it all in a few sentences to bore you for a long time. It works by paying for two bottles a month, which will come with short video-controlled tasting and information about bottles that you hold in your hand. The exact choice of wines is Jean Michael. Well, you can count more on them on the Two Decks site. I have already tasted a tasting for a few days, and for example my own, more demanding daddy wine, has been praised as an interesting and beneficial idea.
And back to the recipe, choose wine that fits for lamb and salty while baking, the sauce is very distinctive and much of it evaporates, then it can very easily become too salty and strong.
Recipe for celery purée is here.)
Postup
1. Preheat the oven to 160 ° C. Heat the oil in a medium cast iron or other suitable pot on the plate and in the oven to which you have a lid. Sweep and dry the leg on it from all sides to keep the meat well and keep all the juice inside.
2. Remove the meat for a while from the pot and fry in the pot on the cobs or slices of the seared shallot. When the shallots begin to make a bit of a rag on the edges, add the chopped carrots to the wheels. Mix well and rest for a while. Add a can of tomatoes, about 3 dcl of red wine, thyme, a little salt, garlic, and heat. Once the mixture has warmed up, add the hip, lightly shake it, fold the lid and place it in the oven.
3. Shingles should be treated for 2.5-3 hours. During this time, remove the pot from time to time, swing the wine and leg over and over again. At the end, when the meat is almost soft and it drops off the bones, increase the output to 180 for another 10-15 minutes to bake without a lid. Taste the sauce and, if necessary, soak the salt. It is better to take the salt carefully so as not to overgrow, because the sauce is largely evaporated and is itself strong due to the red wine.
As a supplement I was very successful in celery purée, which pleasantly complements and contrasts the taste of lamb in the wine.
