French-Style Braised Leg of Lamb
| Yield: | 6 servings |
| Categories: |
| 1/2 | Leg; (knuckle end) | |
| ; British lamb, | ||
| ; approximately 1.3kg | ||
| ; (3lb) | ||
| 3 | Cloves garlic; peeled and cut into | |
| ; slivers | ||
| 1/2 | pk | Fresh rosemary; broken into small |
| ; sprigs | ||
| Salt and freshly ground black pepper | ||
| 1 | Onion; sliced | |
| 2 | Carrots and 2 sticks celery; finely chopped | |
| 2 | Leeks; finely sliced | |
| 15 | ml | Olive oil; (1tbsp) |
| 1/2 | 300 ml pot Joub?re Lamb Stock | |
| 150 | ml | Light-bodied red wine; ( 1/4 pt) |
| 1/2 | pk | Fresh thyme |
| 15 | ml | Redcurrant jelly; (1tbsp) |
| 1 | 400 g can Waitrose Flageolet Beans; drained | |
| 250 | g | Cherry tomatoes; halved (9oz) |
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