Lo Corcoran of Wagga writes a food blog from her site called Lo’s Kitchen.
My brother and sister-in-law were in Wagga recently with their two kids. Sitting at the coffee shop we were reminiscing of the days gone by when their visits to Wagga, pre-kids, consisted of going to the to pub.
With little kids in tow however, it’s easier (if trying to get four children under five to go to bed is easy) to entertain at home instead of going out to the pub at night.
Instead of a traditional trip to the pub we enjoyed this delicious slow cooked leg of lamb. Everyone agreed that it was the nicest gravy they’d ever had.
Teamed up with some roast spuds and some steamed greens, be sure to have some fresh bread on stand-by as you’ll all want to be wiping every last drop of gravy off the plate.
Leg of lamb slow cooked in red wine (serves 6)
- 2kg leg of lamb
- 1 x brown onion, quartered
- 2 x sticks of celery, roughly chopped
- 2 x carrots, roughly chopped
- 2 x beef stock cubes, diluted in 2 cups of boiling water
- 1 x cup of red wine
- A drizzling of olive oil
- 6 x garlic cloves, peeled and halved
- 6 x sprigs of rosemary
- A good sprinkling of paprika
- Salt and freshly cracked pepper
- 1 x heaped tablespoon of plain flour
- Roast potatoes, roast pumpkin and some steamed greens, to serve
Place the onion, celery and carrots in the base of a slow cooker. Cut small slits in the leg of lamb and push the garlic pieces and rosemary sprigs in to the holes. Place the leg of lamb in the slow cooker. Season really well with salt and pepper, sprinkle the paprika over the top and drizzle with olive oil.Pour the beef stock and red wine in to the slow cooker and cook on high for five hours or on low for eight hours. Turn the lamb over half way through cooking. Pop the lamb in a moderate oven (180℃) for 20 minutes after taking it out of the slow cooker, to crisp up the outside before serving.
To make the gravy – strain the liquid from the slow cooker (discarding the vegetables) in to a saucepan and stir over a medium heat. Note: There will be a lot of liquid so you only want to use half of it to make the gravy. Add some of the liquid to a mug and mix the flour in to create a paste. Using a whisk, gradually add some of the flour paste in to the saucepan and continue to cook, stirring, until the gravy thickens slightly. You want to spend a bit of time stirring the gravy and cooking the flour out. You don’t want lumps, but if you do have some flour lumps that you can’t get rid of – pour the gravy through the sieve once again, in to a serving jug.