Slow Cooked Leg of Lamb with Mashed Potatoes
- 700g / 1.54 lbs lamb goulash pieces or 4 lamb shanks
- 475ml / 2 cups white wine
- 710ml / 3 cups strong beef broth
- 30g / 2 tablespoons butter
- 3 cloves garlic, halved
- 2 medium carrots, peeled and chopped
- 1 large yellow onion, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 can whole peeled tomatoes
- 2 teaspoons cornstarch
- 1 sprig fresh parsley, finely chopped
- Salt and freshly ground white pepper
1. Preheat your oven to 325°F or 165°C.
2. Melt 1 tablespoon or 15g of butter in a large Dutch oven over medium heat.
3. Add the chopped onion and cook until softened, which should take about 5 minutes.
4. Next, add the chopped parsnip and cook for an additional 2 minutes.
5. Season the mixture with salt and pepper to your liking.
6. Add the lamb pieces to the pot and cook until browned on all sides, which should take about 5 minutes.
7. Remove the lamb from the pot and set it aside for now.
8. Add the remaining 1 tablespoon or 15g of butter to the pot.
9. Add the cornstarch and cook for 1 minute, stirring the mixture constantly.
10. Pour in the white wine and beef broth, whisking the mixture constantly to avoid any lumps.
11. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
12. Return the lamb to the pot, cover it, and transfer it to the preheated oven.
13. Cook the lamb for 2 hours and 30 minutes, or until it's tender and falls off the bone.
14. While the lamb is cooking, prepare the mashed potatoes according to your preference.
15. Once the lamb is done, remove the pot from the oven and stir in the chopped parsley and halved garlic cloves.
16. Serve the lamb with the mashed potatoes and steamed green beans on the side.
- Dutch oven
- Whisk
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Wooden spoon
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