About this recipe:You can make this recipe with any lamb on the bone, such as leg of lamb, thick gigot chops, a shoulder piece or lamb shanks. The wine and tomatoes tenderise the meat and it falls off the bone. Serve with lots of mashed potatoes.
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat oil in heavy large frying pan over medium-high heat. Brown the leg of lamb (or shoulder or chops) just to give them colour. Transfer them to a large casserole pot (that has a lid).
Brown onions, carrots and garlic in the same pan; stir in wine, tomatoes and puree. Season with salt and pepper. Transfer the pot with the lamb. Cover, and simmer until meat is tender, about 2 1/2 hours.
Remove cover from pot. Add fresh rosemary, allow to continue to simmer for a few minutes.
Love lamb, never had a gigot before... this recipe is easy to do and tastes lovely. We are not a fan of mash so did loads of roast spuds, broccoli n green beans. Is now in my saved list as I will be doing it again. Thank you - 15 Nov 2014