|200 ml||red wine|
|1½ kg||lamb legs|
|400 ml||vegetable broth|
|50 g||unsalted butter|
|120 ml||whole milk|
|vegetable oil (for frying)|
Preheat the oven to 200°C/400°F. Peel carrots, onions, and garlic cloves and chop. Quarter oranges.
Season the lamb leg with salt. Heat the vegetable oil in a large ovenproof pot and fry the lamb on all sides. Deglaze with red wine. Add vegetable broth, orange, carrots, onions, and garlic. Then add the bay leaf, cinnamon stick, allspice berries, star anise, and rosemary. Cover, transfer to the oven and roast at 200°C/400°F for approx. 2 hrs., removing the lid after 1 hr.
In the meantime, peel and chop celery root and transfer to a saucepan with some water. Salt and bring to a boil. When tender, drain, and return to the saucepan. Add butter, milk, freshly grated nutmeg, and salt.
Slice lamb leg and serve with celery root purée and pan drippings. Enjoy!