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Slow-Cooked Lamb Leg in a Clay Pot with Braised Red Cabbage

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Slow-Cooked Lamb Leg in a Clay Pot with Braised Red Cabbage

Prep 25 minCook 4 hOriginal: 6 servings
Cooking for
6
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Ingredients

Lamb and Marinade

Vegetables and Braising Liquid

Sauce

Braised Red Cabbage

Method

Slow-Cooked Lamb

  1. If using an unglazed clay pot, soak the pot and its lid in cold water for at least 30 minutes, or according to the manufacturer's instructions. Drain and allow the excess water to drip off. Alternatively, use a large, oven-safe pot with a tight-fitting lid, such as a Dutch oven. No soaking is needed for a regular pot.
  2. In a mortar, crush the garlic, black peppercorns, and salt using a pestle until you have a rough paste.
  3. Add the oregano, paprika, chopped rosemary, thyme, sage, and olive oil. Grind everything together until you have a well-combined marinade. If the mixture is too thick, add a little more olive oil.
  4. Using a sharp knife, make small incisions all over the lamb leg. Rub the marinade thoroughly over the meat, making sure to work some of it into the incisions.
  5. Arrange the fennel, red onion, parsnips, and carrots in the bottom of the clay pot or oven-safe pot. Add the whole rosemary, thyme, and sage sprigs, along with the whole chilli pepper.
  6. Place the lamb leg on top of the vegetables. Carefully pour the chicken stock and red wine around the sides of the lamb, avoiding pouring directly over the marinade.
  7. Cover with the lid. If using a clay pot that requires a cold start, place it in a cold oven before setting the temperature to 150°C. If using a regular oven-safe pot, preheat the oven to 150°C before placing it inside.
  8. Slow-cook for approximately 4–6 hours, depending on the size of the lamb leg, until the meat is very tender and easily pulls apart with a fork. If it is still firm, continue cooking and check again later.
  9. Towards the end of cooking, carefully ladle some of the braising liquid into a saucepan, passing it through a fine-mesh strainer. Bring to a gentle simmer over medium heat.
  10. In a small bowl, mix 1 tablespoon of flour with a little cold water until smooth. Gradually whisk the mixture into the simmering sauce. Allow it to cook for a few minutes until thickened. Add more flour slurry if you prefer a thicker sauce.
  11. Remove the saucepan from the heat and stir in the butter until melted. Taste and adjust the seasoning with salt and black pepper, if needed.
  12. Serve the tender lamb with the sauce and braised red cabbage.

Braised Red Cabbage

  1. Heat the cooking oil in a large pot over medium heat. Add the sliced red onion and sauté until softened and beginning to caramelize.
  2. Pour in the apple cider vinegar and red wine. Bring to a simmer and allow the liquid to reduce by approximately half. Season with salt and black pepper.
  3. Stir in the brown sugar until dissolved.
  4. Add the sliced red cabbage and mix well to coat it in the liquid. Cover with a lid, reduce the heat to low, and gently braise for approximately 45–60 minutes, stirring occasionally, until the cabbage is completely soft. Add a splash of water if the liquid reduces too much before the cabbage is tender.
  5. Once the cabbage is tender, remove the lid and allow any excess liquid to reduce if necessary.
  6. Turn off the heat and stir in the butter until melted. Taste and adjust the seasoning with salt and black pepper.
  7. Finish with freshly grated lemon zest just before serving.

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Slow-Cooked Lamb Leg in a Clay Pot with Braised Red Cabbage | IvanEats