Oven Braised Lamb with Gremolata
Ingredients
- 2 1/2 tablespoons extra-virgin olive oil
- One 5 1/2-pound boneless lamb shoulder roast, tied at 2-inch intervals
- Salt and freshly ground pepper
- 2 large onions, thickly sliced
- 2 medium carrots, sliced 1/4 inch thick
- 2 medium celery ribs, sliced 1/4 inch thick
- 1 leek, white and tender green parts only, thickly sliced crosswise
- 6 thyme sprigs
- 1/4 cup coarsely chopped flat-leaf parsley, plus 6 parsley sprigs
- 1 head of garlic, halved crosswise plus 1 small garlic clove, minced
- 1 bay leaf
- 1 1/2 quarts water
- 2 cups dry white wine
- 2 teaspoons finely grated lemon zest
Organization Tags
Tags easily organize your Recipe Library
Comments