Braised Lamb with Herb-Scented Jus

Name: Braised Lamb with Herb-Scented Jus
Cook time: 30 min
Yield: 8
Ingredients: 1 large onion, quartered; 1 leek, halved lengthwise; 1 fennel bulb, quartered; 1 large carrot, quartered; 1 garlic head, halved horizontally; 3 thyme sprigs; 3 parsley sprigs; 3 rosemary sprigs; 1 fresh bay leaf; 1 tablespoon whole black peppercorns; One 8-pound semi-boneless leg of lamb (aitch bone removed); Salt; 2 quarts chicken stock or low-sodium broth

Braised Lamb with Herb-Scented Jus was pinched from <a href="http://www.foodandwine.com/recipes/braised-lamb-with-herb-scented-jus" target="_blank">www.foodandwine.com.</a>

"At Haven’s Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch...."

INGREDIENTS

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1 large onion, quartered

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1 leek, halved lengthwise

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1 fennel bulb, quartered

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1 large carrot, quartered

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1 garlic head, halved horizontally

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3 thyme sprigs

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3 parsley sprigs

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3 rosemary sprigs

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1 fresh bay leaf

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1 tablespoon whole black peppercorns

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One 8-pound semi-boneless leg of lamb (aitch bone removed)

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Salt

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2 quarts chicken stock or low-sodium broth

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