Spiced orange and red wine braised lamb

Step 1/4

• ⅔ carrots
• 1 red onions
• 1 cloves garlic
• ⅔ oranges

• oven
• peeler
• cutting board
• knife

Preheat the oven to 200°C/400°F. Peel carrots, onions, and garlic cloves and chop. Quarter oranges.

Step 2/4

• ½ kg lamb legs
• 66⅔ ml red wine
• 133⅓ ml vegetable broth
• ⅓ bay leaf
• ⅓ cinnamon stick
• 1⅔ allspice berries
• ⅔ star anise
• 1⅓ sprigs rosemary
• salt
• vegetable oil (for frying)

• large ovenproof pot with lid

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.

Step 3/4

• ⅓ celery root
• 16⅔ g unsalted butter
• 40 ml whole milk
• salt
• nutmeg

• saucepan
• colander
• fine grater
• potato masher

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.

Step 4/4

Slice lamb leg and serve with celery root purée and pan drippings. Enjoy!

Enjoy your meal!