Keith Froggett's Braised leg of lamb

Instructions

• Preheat oven to 300F (150C). Prepare vegetables and garlic. Rub lamb all over with oil, then generously sprinkle with salt and pepper. Rub into meat. Tie with butcher string, if you wish. Coat with oil the bottom of a roasting pan large enough to hold lamb. Place pan over two burners on medium-high heat. Add lamb. Brown on all sides, 4 to 6 min. Reduce heat to medium if oil smokes. Place lamb on a plate.

• Coat pan with more oil. Add onion, carrot, fennel, celery root and garlic. Reduce heat to medium. Stir often until onion is light golden, 5 to 7 min. Stir in tomato paste. Sprinkle with flour and stir in. Add wine. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Gradually stir in broth. Bring to a boil, stirring often, then reduce heat to medium. Stir in tomatoes, mushrooms and herb sprigs. Add lamb and any juices collected on plate. Cover with a tight fitting lid or foil. Roast in centre of oven, basting and turning meat occasionally, until lamb is very tender, 3 to 31/2 hours. Remove lamb to a cutting board and cover with foil.

• Strain pan liquid and vegetables through a sieve into a large saucepan. Using a ladle, press down on vegetables to extract their flavourful liquid. Then discard vegetables. While this may seem a waste, their flavour has all been simmered into the sauce; they're just mushy at this point. To intensify flavour, boil over high heat, stirring often, until thickened, 15 to 20 min. Slice lamb and drizzle with sauce.