Braised Lamb With Carrots And Celery

Ingredients

• 1 leg of lamb
• 2 cups celery, cut fine
• 1 cup carrots, cut fine
• 1 onion, chopped
• 1 bunch sweet herbs
• Chicken stock, enough to cover
• 1 tbsp butter

Method

1. 1 Roast the leg of lamb in a 425°F oven until browned on all sides.
2. 2 Transfer the lamb to a saucepan or Dutch oven. Add the celery, carrots, onion, sweet herbs, and butter.
3. 3 Pour in enough chicken stock to cover the meat. Cover tightly and cook slowly until the lamb is tender.
4. 4 Serve the braised lamb with the cooked vegetables.