SEVEN-HOUR LEG OF LAMB

1 (6- to 8-pound) bone-in leg of lamb
Coarse salt and freshly ground black pepper
1 cup dry white wine or vermouth
2 cups lamb, beef or chicken stock
2 bay leaves
2 tablespoons chopped fresh thyme or 2 teaspoons dried
15 garlic cloves, peeled and smashed
1 cup chopped canned peeled tomatoes with juice
8 golf-ball sized yellow onions, about 2 pounds total (see Note)
6 carrots, cut crosswise in half and then halved lengthwise
6 medium turnips, about 1 1/2 pounds total, peeled and halved
2 fennel bulbs, trimmed and quartered

Heat broiler on high.

Trim off whitish, dry, parchment-like layer from top side of lamb by inserting a thin knife under it and peeling it back. Being careful not to cut into meat, trim away any excessively thick layers of fat from outside of lamb. (You want to leave a thin layer of fat to protect lamb as it braises.) Season meat all over with salt and pepper and place in large roasting pan.

Slide lamb under broiler and broil until fat begins to sizzle and surface takes on a speckled brown appearance, 5-10 minutes. Turn lamb by grabbing shank end with thick dish towel. Broil other side 5-10 minutes. Remove pan from broiler and reduce oven heat to 275 degrees.

Transfer lamb to baking sheet or tray and pour as much fat as you can out of roasting pan without losing any meaty brown bits of caramelized juices. Set roasting pan over one or two stovetop burners set on high. Add wine and bring to boil. Boil until wine is reduced by half, about 5 minutes.

Add stock, bay leaves, thyme, garlic and tomatoes with their juice and bring to boil.

Return lamb to roasting pan. Lower heat to medium-high and bring liquid back to simmer. Scatter onions, carrots, turnips and fennel around meat.

Cover roasting pan tightly with heavy-duty foil and place on rack in the lower third of oven. Braise lamb 6-7 hours, gently turning it over every 2 hours, until meat is butter-tender and falling off bone. If you fear your oven runs hot, lower heat to 265 degrees after 2 hours to assure lamb won't cook too quickly.

Carefully transfer lamb and vegetables to platter with two slotted spoons. Shank bone may slip out and lamb will no longer hold together well at this point. Cover platter with foil to keep warm. Pour pan juices into wide saucepan and let sit for a minute, then skim off most of fat with large spoon. (There may be 1/2 cup or more fat to remove.)

Bring juices to simmer over medium heat and skim a bit more as remaining fat coalesces on surface. Taste and correct seasoning if necessary.

Spoon some warm juices over lamb and vegetables and serve.

Note: If you can't find the smaller onions, use medium-sized onions. Peel and quarter lengthwise, leaving root end intact to hold quarters together.

Servings: 8-12
Source: All About Braising: The Art of Uncomplicated Cooking by Molly Stevens