Yield: six dinner portions
- 2 1/2 lb. lamb leg or shoulder, cut into 4 large pieces
- as needed salt
- as needed ground black pepper
- 2 Tbsp. virgin olive oil
- 2 tsp. fresh garlic, chopped
- 1 1/2 c. Spanish onion, chopped
- 1 c. carrots, chopped
- 1/2 c. celery, chopped
- 1/3 c. all-purpose flour
- 2 each sprigs fresh thyme
- 1 each bottle Hunt Country Cabernet Franc wine
- 3/4 c. tomato puree
- 2 qt. brown chicken stock or water
- 10 each dried plums, pits removed
- 1/2 c. dried currants
- 1 Tbsp. salted butter, cold, cubed
- 1 tsp. lemon zest, finely chopped
- 1 tsp. parsley, chopped fine
- to taste salt
- to taste ground black pepper
- Season the meat with the salt and pepper.
- Heat a large braiser or sauté pan over high heat. Add the olive oil. When it ripples, add the pieces of lamb and sauté until browned on all sides, about 5 minutes. Do not overcrowd the pan with the lamb or it will steam and not brown. Repeat this process until all the lamb is browned on all sides. Remove any browned lamb to a side pan.
- Add all of the vegetables to the same pan and continue cooking until they are lightly browned.
- Sprinkle the flour on the vegetables. Stir until the flour is absorbed.
- Return all the lamb to the pan, and add the thyme, wine, tomato puree, stock, plums and currants and bring to a boil.
- Simmer covered on top of the stove over low heat for about 1 1/2 hours or until the lamb is fork tender. Using a slotted spoon or spider, carefully transfer the lamb vegetable plum mixture to a serving platter and keep warm.
- Over high heat, cook the braising liquid until it is reduced to about in half. Add the butter, lemon zest and parsley to the pot and gently shake and whisk to incorporate them into the sauce. Season the sauce to taste with salt and pepper.
- Slice the pieces of lamb onto a serving platter. Pour the sauce over the warm lamb mixture and serve over your favorite noodle or starch.