Zinfandel Braised Leg Of Lamb Slow Cooker Food

WINE-BRAISED LEG OF LAMB WITH GARLIC

Wine-Braised Leg of Lamb With Garlic image

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.

Categories Wine Garlic Lamb Braise Dinner White Wine Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 5 3/4-pound bone-in leg of lamb, well trimmed
4 large garlic cloves, minced, divided
3 large heads of garlic, cut horizontally in half
1 bunch fresh thyme (about 1 ounce)
1 750-ml bottle dry white wine (such as Chardonnay)
2 tablespoons (1/4 stick) butter

Steps:

Preheat oven to 475°F. Place lamb in large roasting pan. Rub all over with half of minced garlic. Sprinkle with salt and pepper. Place halved heads of garlic around lamb, cut side up. Scatter 1 bunch thyme over and around lamb. Roast lamb 20 minutes. Reduce oven temperature to 350°F. Boil wine in large saucepan for 5 minutes. Pour wine around lamb. Cover and roast until lamb is very tender, about 2 hours 45 minutes longer. (Can be made 1 day ahead. Cool, uncovered, 1 hour. Cover and refrigerate. Rewarm, covered, in 350°F oven for 30 minutes before continuing.)
Transfer lamb and heads of garlic to platter. Tent with foil. Using slotted spoon, remove thyme sprigs and garlic skins from pan juices. Place roasting pan over medium-high heat on stovetop. Bring juices to boil. Add butter and remaining minced garlic. Boil until juices thicken slightly, about 12 minutes. Season jus with salt and pepper. Slice lamb; spoon jus over.

ZINFANDEL-BRAISED LEG OF LAMB (SLOW COOKER)

Zinfandel-Braised Leg of Lamb (Slow Cooker) image

This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.

Provided by JackieOhNo

Categories Lamb/Sheep

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs boneless leg of lamb
1 teaspoon kosher salt, divided
1 teaspoon fresh ground pepper, divided
1 tablespoon all-purpose flour
2 teaspoons olive oil
1 tablespoon juniper berries, crushed
1 teaspoon whole allspice, crushed
6 garlic cloves, sliced
1 cup zinfandel
1 teaspoon dried basil
2 bay leaves
6 cups hot cooked egg noodles (about 4-3/4 cups uncooked pasta)

Steps:

Unroll lamb; trim fat. Sprinkle evenly with1/2 t. salt and 1/2 t. pepper. Reroll lamb; secure at 1-inch intervals with kitchen twine. Sprinkle evenly with flour.
Heat oil in a nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, turning to brown on all sides. Place lamb in electric slow cooker.
Add juniper berries, allspice, and garlic to skillet; cook over medium heat 2 minutes or until garlic is lightly browned. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes). Scrape wine mixture into cooker; add basil and bay leaves. Cover and cook on LOW 8 hours or until lamb is tender.
Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a small bowl; discard solics. Add remaining 1/2 t. salt and remaining 1/2 t. pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb with cooking liquid over egg noodles.

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ZINFANDEL-BRAISED LEG OF LAMB RECIPE | MYRECIPES

2009-02-13 Place lamb in an electric slow cooker. Add juniper berries, allspice, and garlic to pan; cook over medium heat 2 minutes or until garlic is lightly …
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Unroll lamb; trim fat. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Reroll lamb; secure at 1-inch intervals with twine. Sprinkle evenly with flour. Heat oil in a nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, turning to brown on all sides. Place lamb in an electric slow cooker. Add juniper berries, allspice, and garlic to pan; cook over medium heat 2 minutes or until garlic is lightly browned. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes). Scrape wine mixture into cooker; add basil and bay leaves. Cover and cook on LOW 8 hours or until lamb is tender.
Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a bowl; discard solids. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb and cooking liquid over egg noodles.
Wine note: With jammy fruit and light tannins, zinfandel makes a great wine for cooking. Choose something you'll relish drinking with the dish, like Francis Coppola Director's Cut Zinfandel 2005 ($22). Bursting with raspberry and cherry flavors, the peppery notes of this wine are a good match for the spicy, herbal qualities of the sauce, while the modest tannins are perfect with leaner red meat. —Jeffery Lindenmuth

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