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Roast Leg of Lamb Stew Beef

My boyfriend's mother has a farm and raise cows, sheep and pigs. His animals live a happy life, grazing in the open air all day on the grass of the hills of Somerset. If ever they are given feed, it is always and only organic. We recently bought her means about 12 kg of lamb and beef. Fortunately, we have a giant freezer, I just say this! We have thus made the basis for the winter, and it is great to know that you have access to so many different cuts of meat, each waiting to be honored with the cooking method that is most suitable - braised, roasted, fried, stewed. This recipe tells how I decided to celebrate the leg of lamb.

INGREDIENTS (serves 6)

• A 2 kg leg of lamb (with bone)
• 8 cloves garlic + 1 large head of garlic Full
• Three handfuls of chopped parsley
• A glass of dry white wine Salt and pepper
• Olive oil

Bring meat to room temperature. Start by piercing the meat evenly over the surface, with a long knife, and sharpened end (made 16 holes). Cut each garlic clove in half and insert them into each cavity. This will allow the aroma of 'garlic to penetrate and flavor the meat.

Then rub the lamb with oil, salt, pepper and parsley. I know it seems a lot of parsley! But it will go to soak in the process of slow cooking, trust me :-)

Now heat a cast iron pan on medium heat and put in the meat. Let it cook for about 4 minutes per side, until you see beautiful color and toasted. This process will make the surface more crisp and the lamb will give even more flavor to the final result.

Now the leg is ready to be roasted. Cut the garlic bulb in half horizontally and transfer the lamb in a baking pan, placing it above half a head of garlic and putting the other half next.

pour the white wine and cover with foil, tucking well each side of the sheet so that no steam escapes. Put in preheated oven at 150 ° C and cook for 5 ½ hours, checking every hour to ensure that there is always the liquid to the bottom of the pan. If not, add another bit 'of wine or water. The final dish will be a very soft and tasty lamb, so tender that the meat comes away from the simple one with a fork. I served mine with roasted potatoes and peas stewed with onions and bacon.

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Here is my first season of the stew. Easy to prepare, gives very satisfactory results. Do not be discouraged by the long cooking time required, as there are in putting the ingredients in the casserole, transfer it into the oven and forget it until it's time to pull it off. While my stew was cooked, I went for a long walk in the park, even with a stop shopping. On my return home, a rich and sumptuous scent greeted me by announcing that my dinner was ready. Another point in favor of stews, braised meats, stews and company is that mature their flavor with time, and are even more delicious the next day. So preparatene more than necessary, so make sure you have a surplus for the next day!

Ingredients (for four people)

• 500 grams of beef (a cut suitable for stew)
• 280 grams of whole onions (or regular onions, in that case, cut into thick slices) 4 carrots
• 2 stalks of celery 250 ml beef stock (I used the broth I had prepared earlier and frozen, but you can also use the stock ready, provided it is of excellent quality)
• a glass of red wine
• 1 can of tomatoes into pieces
• A handful of dried porcini mushrooms
• 3 bay leaves
• white flour Olive oil Salt and pepper

First, prepare the vegetables. Peel and chop carrots, celery, reduce the nuts, peel the onions and leave whole. As mentioned, regular onions are fine too, but I used sweet onions because they are especially attractive and have one aspect. Although I must admit that I cried more these peeling onions when I saw Schindler's List !

The next step is to heat the pan on medium heat with a little 'olive oil, then lightly flour each piece of meat and fry for a couple of minutes on each side, so that the surface color purchases. This is a way to give the meat more flavor than it just "boil" in the sauce. In addition, the flour helps to thicken the sauce. Roasted meat in several turns, and set aside in a bowl the pieces are colored.

soon the meat is ready, add the vegetables the pot, the liquid that will release shall endeavor to dispel the delicious crust on the bottom left of the cooking pot from the beef. Then add the meat and wine, and let the alcohol evaporate for a couple of minutes. Immediately following the broth, tomatoes, bay leaf, salt and pepper. Bring to a boil slowly. Meanwhile, mettet the mushrooms to soak in boiling water for three minutes, then cut into small pieces with kitchen scissors and add to the pot. During cooking completely vanish, enriching the sauce with all their flavor.

Cover the pan with a lid and transfer it in an oven pre-like heating to 150 ° C for three and a half hours. Let stand in the heat for at least 30 minutes, then serve with the mashed potatoes or fresh bread to be dipped in the sauce thick.