This iconic dish, a staple of French regional cuisine, is celebrated in Auvergne, Bordeaux, and especially Lyon, where it graces festive bourgeois tables. As a seasoned French cooking expert, I've perfected this slow-braised leg of lamb, drawing from time-honored traditions for melt-in-your-mouth tenderness.
Difficulty: Intermediate (3/5)
Request your butcher to shorten the leg, providing the bone and trimmings. Make several incisions in the lamb. Peel the garlic cloves and cut into strips. Generously stud the leg with garlic, then season with salt and pepper. In a braising pan, heat butter and oil, and brown the lamb on all sides until golden. Remove, wrap in a damp cloth, and set aside.
In the same unwashed pan, brown the bones and trimmings with sliced carrots and thinly sliced onions until golden. Add 2 glasses of dry white wine and 3 glasses of beef broth. Reduce over high heat for a few minutes.
Transfer the wrapped lamb to a large oval casserole. Pour over the pan contents, adding crushed ripe tomatoes, 2 thyme sprigs, 2 bay leaves, 1 tablespoon coarse salt, and 12 peppercorns. Bring to a boil, then add boiling water to fully cover the lamb.
Seal the casserole lid with a flour-water dough paste for airtight cooking. Bake in a low oven (around 120°C/250°F) for about 5 hours. Remove the seal and lid, gently unwrap the lamb, and slice into thick pieces—it's so tender, it nearly falls apart. Strain and degrease the juices.
Serve hot with the jus in a sauceboat. Pair with potato gratin or flageolets for a classic garnish.
Source: Cuisines Régionales de France - The Lyonnais
