INGREDIENTS

INSTRUCTIONS

Trim off all but a thin layer of fat from the lamb and remove any loose
fat. Do not remove the fell, a papery-looking filament that covers the
meat.
Heat oil in a heavy saute pan and brown lamb slowly on all sides, about
15    minutes.
Meanwhile, preheat oven to 325F. Remove lamb to a platter and saute onion
for 3 minutes. Remove with a slotted spoon and add to platter. Discard fat
in pan. Add wine and boil rapidly until reduced by half, scraping up any
browned bits.
Scatter chopped pancetta in the bottom of an unglazed clay pot or other
casserole just large enough to hold the lamb. Add lamb, fat side up, and
surround with the onions. Add shank bone, if the butcher separated it from
the leg, and garlic. Season with salt and pepper. Pour in enough stock to
reach two-thirds of the way up sides of meat. Cover tightly with lid and
place in oven. Bake for 45-50 minutes per pound, turning meat halfway
through cooking time, about 3-3 1/2 hours total.
Place lamb in a deep, heated platter. Strain and degrease the cooking
liquid; there will be approximately 8 cups of good lamb stock. Pour off 2
cups into a saucepan, boil hard to reduce by half, correct seasoning, and
pour into a sauce boat.
Chill remaining stock, which will gel.
This recipe serves 4 with plenty for the "WEEKEND COOK" leftovers, or will
serve 8 nicely.
NOTES : This is a recipe from Alexander Dumas' "Grand Dictionnaire de
Cuisine" (not nearly so well-known as his "The Three Muskateers").  This
long-cooking leg of lamb is historically called "Spoon Lamb" by the French
because you can cut it with a spoon! You can make the initial lamb stock
from bullion cubes, or use water/chicken stock/white wine in whatever
proportions you wish.  (Not *all* wine though.)
Recipe by: SF Chronicle; 10/25/95 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #981 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998

A Message from our Provider:

“You can fool yourself. You can never fool God”