The real name of this old French recipe is "Seven-Hour Leg of Lamb," but we were afraid it would frighten you away. Remember, you can keep busy with other things while the meat cooks.

Ingredients

• 2 tbsp. olive oil
• 2 onions, chopped
• 2 carrots, diced
• 2 cloves garlic, minced

• One 6 lb. leg of lamb, bone in
• 3 cups white wine
• 3 tbsp. tomato paste
• Salt and pepper

Instructions

1. In a heavy casserole, heat the oil and saute the onions, carrots and garlic until the onions are transparent. Remove with a slotted spoon and set aside.

2. Add the lamb to the oil remaining in the pan and brown well. Return the vegetables to the pot with enough wine to cover half the meat. Add the tomato paste, salt and pepper. Cover and cook at a slow simmer for 6 or 7 hours, turning the lamb a few times and adding more wine if necessary.

3. Remove the lamb from the pot. Strain the juices, skim off as much fat as possible, and puree juices and vegetables in the blender. Serve with the sliced lamb. Makes 6 to 8 servings.

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• Carrots |
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• Tomato Paste

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• French Recipes