Balsamic Braised Leg of Lamb
Ingredients
- One 5- to 6-pound leg of lamb, deboned (ask the butcher to remove the bone and cut it into 3 or 4 pieces)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 cloves garlic
- 1 bulb fennel, sliced
- 1 jalapeno, roughly chopped (with seeds)
- 1 yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1/2 cup tomato paste
- 1 quart low-sodium beef stock
- 2 cups balsamic vinegar
- 2 tablespoons molasses
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