Saffron and cinnamon lamb leg ragu
serves
4
Saffron and cinnamon lamb leg ragu
This slow-cooked lamb leg will have you glad it's winter. Begin this recipe 5 hours ahead.
Ingredients (11)
- 2.7kg lamb leg, bone in
- 1/4 cup (60ml) extra virgin olive oil
- 1 onion, cut into rough wedges
- 4 garlic cloves, sliced
- 2 cups (500ml) Vin Santo or fortified wine
- 400g can cherry tomatoes
- 2 tsp chilli powder (optional)
- 3 tsp ground cinnamon
- Pinch of saffron threads
- 4 cups (1L) good-quality beef stock
- Soft polenta, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 160°C. Season lamb liberally with salt and pepper. Place oil in a large oven-proof casserole or roasting pan over high heat. Sear the lamb leg, turning frequently, for 8-10 minutes until browned all over. Transfer to a plate and set aside.
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2.Add the onion and garlic to the casserole and cook, stirring occasionally, for 4-5 minutes until the onion begins to soften. Add wine, scraping the bottom of the pan with a wooden spoon, and bring to a simmer. Cook, allowing to simmer rapidly, for 5-6 minutes until reduced by half, then add the tomatoes, spices and stock and stir to combine. Bring to the boil, then return lamb to the pan. Cover with lid or tight-fitting foil and braise in the oven for 3 hours 30 minutes or until the meat is just tender. Remove lid and return to oven for a further 1 hour until meat is falling off the bone. Remove from oven and ladle two-thirds of the sauce into a saucepan over medium-high heat. Bring to the boil and cook for 25 minutes or until reduced by half. Return sauce to the lamb and shred the meat. Season and serve with soft polenta.
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