Ingredients

• 2 x lamb leg rounds (topside)
• 3 tbsp olive oil
• 2 brown onions
• 2 celery sticks
• 1 medium carrot
• 1 handful of fresh thyme (or tsp dried)
• 1 bay leaf
• 1 sprig of rosemary (or one tsp dried)
• 3 garlic cloves
• One and a half cups of red wine
• One tbsp butter
• One tbsp all purpose flour

Steps

• Step 1

  Season the lamb meat with salt and pepper.

• Step 2

  Add olive oil to a Dutch oven or oven proof pot on high heat and caramelise the meat all around. Then set aside.

• Step 3

  Peel and chop the onions, chop the celery stick and peel and chop the carrot. Add to the same pot on medium heat. Add a little more olive oil if needed and gently sweat the vegetables. Using a wooden spoon, scrape off any of the meat residue stuck to the bottom of the pot so it doesn’t burn. Add the thyme, bay leaf and rosemary. Add the garlic cloves, crushed or minced. Mix ingredients

• Step 4

  Return the lamb to the pot by placing it on top of the vegetables.

• Step 5

  Add the red wine and add enough water to fill the pot leaving one quarter of the meat exposed. Bring to a simmer and bake in oven Bake for 3.5 hours at 300°F – 150°C.

• Step 6

  Melt the butter in a microwave or other, add the flour and mix into a paste to make a roux.

• Step 7

  Strain the juices from the pot using a fine sieve into a small saucepan. Place on moderate heat and once boiling add the flour and butter (roux). Stir until it thickens into a sauce.

• Step 8

  Slice the meat in two and serve with the sauce.

Little Tips

This recipe can also be made with other lamb cuts.
Time can vary from oven to oven, ensure there's always enough liquid.
There should roughly be one quarter of liquid left in the pot by the time the meat is cooked.
Serve with roasted vegetables and potatoes.