A delightful slow-cooked lamb recipe that melts in your mouth, perfect for a comforting family dinner.
Preheat your oven to 120°C (248°F).
Ensure your oven is fully preheated to maintain consistent cooking temperature.
Season the lamb leg generously with salt and pepper.
Use freshly ground pepper for a more aromatic seasoning.
Heat a casserole dish on the stove and brown the lamb on all sides.
Browning the lamb seals in juices and enhances flavor.
Add the onions, carrots, and garlic to the casserole dish.
Cut the vegetables into even pieces for uniform cooking.
Pour in the white wine and beef stock, and add the thyme and bay leaves.
Deglaze the pan with the wine to incorporate all the browned bits.
Cover the dish tightly with aluminum foil and place it in the oven.
Ensure the foil is sealed well to trap moisture.
After baking, remove the lamb and vegetables to a serving platter.
Use a slotted spoon to transfer the vegetables neatly.
Strain the cooking juices into a jug, skim off the fat, and reduce the liquid in a pan.
Reducing the jus intensifies its flavor.
Stir in the Armagnac and adjust seasoning.
Taste the jus and balance flavors with a pinch of sugar if needed.
Serve the lamb with the jus drizzled over and garnish with fresh thyme.
Serve with a side of roasted potatoes or steamed greens for a complete meal.
