Hour Braised Heidschnuck Leg with Vegetables in K …

Remove the skin from the leg of lamb. Preferably sear in olive oil on all sides in a cast-iron roaster that is not too large. Remove from roaster and season. Preheat the oven to 250 CGrad. Again, add a little olive oil to the roaster form and the coarsely diced roasted vegetables. Vegetables take color slightly. Add paradeis pulp and roast briefly. Extinguish with the wine and let the gravy dissolve and bubble up. Put the spices in a mortar and crush them a little bit. Put the spices into a small bag. Remove the roaster from the fire and add the leg with the spices. Put the roaster without the lid on the stove and reduce the temperature to 80°C on the spot. After 30 minutes, pour a little stock over the leg and turn it to the other side.

Repeat this process in about every 30 minutes, so that the leg is constantly in a little bit of liquid. After about 4-5 hours the leg will be cooked. Remove the leg from the roaster and cover it with aluminum foil. Remove the spice bag and strain the resulting sauce with the vegetables through a sieve. Just before serving, let this sauce bubble up repeatedly and thicken it slightly, seasoning it with the balsamic vinegar.

Soak the dried tomatoes in water for one night. Shorten the spring onions to about 10 cm. Coarsely chop the olives. Cut the fennel bulb into fine long strips, remove the threads from the celery stalks and cut them into diagonal slices.

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