boneless leg of lamb: 3 2.5 lb legs, trussed with twine
TOMATO BRAISING LIQUID
garlic: 2 bulbs, minced
yellow onions: 3
leeks: 3 medium-sized
fennel: 2 bulbs, shaved
red wine: 1 bottle
San Marzano tomatoes: 3 cans
fennel seed: 3 T, ground
Leg of lamb
Season generously with salt and pepper. Heat a grill or cast-iron pan. Sear the lamb legs on both sides on high heat until nicely seared, 8–10 minutes total. Reserve to later place in the tomato liquid.
Tomato braising liquid
Preheat oven to 300° F (150° C). In a large pot or rondeau heat a small amount of grape seed oil. Once hot, add the garlic and sauté until translucent. Add the small diced carrots, onions, leeks, and fennel. Season the vegetables with salt and let them sauté until nearly tender. If the pan begins to brown, this is a good thing.
Once the vegetables are ready, deglaze the pan with the bottle of red wine. Let the alcohol cook out of the wine (about 5 minutes). Add the tomatoes, fennel seed, and chili flakes. Add the seared lamb legs to the tomato sauce. The lamb should be submerged in the liquid. Put the lid on the pot and braise in the oven until lamb is tender, about 6 1/2 hours, checking every 2 hours.
Remove the braising pot from the oven and allow the lamb to cool completely in the sauce. Gently reheat and serve, adding cut chives and Parmesan on top. Serves 10. △
This recipe is part of Alpine Modern’s big Winter Feast, which we will publish here this week.