- 1 lamb leg (roughly 2.5 – 3 kgs)
- 15 pcs farmers brown mushrooms
- 2 large carrots, cubed
- 5 tbsp red wine vinegar
- 1 1/2 cups white wine (I used chardonnay)
- 2 cups chicken stock
- 2 400g cans chopped tomatoes
- 2 large red onions, chopped
- 6 cloves garlic, minced
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 sprigs fresh oregano
- chilli flakes, amount according to your preference
- freshly ground black pepper
- Generously season lamb leg with salt and freshly ground black pepper.
- Place a Dutch oven on stove top, add oil then once it’s very hot place the seasoned lamb and sear each side until brown.
- Push the lamb leg on the side then sauté onions and garlic. Add the onions and mushrooms, cook for 2 minutes.
- Pour in the white wine, beef stock, red wine vinegar and chopped tomatoes then add the thyme, oregano, rosemary and chilli flakes. Cover then bring it to a boil then turn the heat off.
- Place into the 160C preheated oven then cook for 1 hour.
- Turn the leg to its other side then reduce heat to 135C then braise for 3 to 3½ hours or until meat is really tender. On each hour while you are braising turn the lamb leg to the other side to ensure cooking and flavours are well distributed, also check the liquid levels adding water if needed or it starts to dry out.
- Remove it from the oven, place the lamb leg on a separate container.
- Place the Dutch oven on a stove top, remove the herb sprigs then reduce the sauce to a thick consistency. Season with salt and pepper if needed.
- Return the lamb leg to the Dutch oven, spoon some sauce over the top then serve. Best enjoyed with roasted potatoes and buttered vegetables.