Braised Lamb in Herbs

• 1 large onion, quartered
• 1 leek, halved lengthwise and washed well
• 1 fennel bulb, quartered
• 2 carrots, chunked
• 1 garlic head, halved horizontally
• 6 sprigs thyme
• 6 parsley sprigs
• 3 rosemary sprigs
• 1 bay leaf
• 1 tbsp. whole peppercorns
• 8 lbs. boned leg of lamb
• Salt
• 4 cups chicken broth

Preheat oven to 500F.

In large roasting pan spread out the vegetables, herbs and peppercorns. Set the lamb atop the mixture and roast for about 30 minutes until lamb is lightly browned. Turn lamb and vegetables over and roast for another 15 minutes. Add stock and reduce oven temperature to 300F. Cover and braise the lamb for 2 hours. Uncover and braise for another hour. Meat should be deeply brown and very tender.

Transfer lamb to carving board and let rest. Meantime press the juices through a fine mesh sieve, discarding solids. Defat the juices using a defatting cup. Check seasoning and correct if needed. Serve alongside the lamb.