Roast lamb leg in pot

Roast lamb leg in pot

Introduction:

"Flipping through the refrigerator, I found a lamb leg with skin. I simply divided it into large pieces and made a pot roast stew with carrots, onions and celery stems. In order to supplement the taste, I used red wine and beef broth, and finally seasoned it with tomato sauce. In fact, I would like to say that this simple method is applicable to almost any kind of meat with skin or high connective tissue content, such as leg of lamb, Achyranthes bidentata, brisket and even oxtail, and the taste can also be enriched and expanded. If you like mexican chili sauce, you can feel free to pour it inside, or if you want to taste Italian flavor, you can cooperate with dried oregano and basil... In a word, it is OK To give full play to your imagination in making stews ~

Production steps:

Materials required:

Leg with bone: moderate amount

Carrot: the bigger one, the whole one

Red onion: right amount

Celery stem: moderate

Cucumber: moderate

Zanthoxylum bungeanum: right amount

Beef soup: right amount

Dry red wine: moderate

Brown sugar: right amount

Sea salt: moderate

Olive oil: right amount

Sesame oil: right amount

Black pepper: moderate

Original rice vinegar: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh