set temp0= "ShowHyperText" & QUOTE & "16"& QUOTE
set temp1= "ShowHyperText" & QUOTE & "116"& QUOTE
set HyperTextList = [ #104:temp0,#16:temp1]
set VideoList = []
@
SEVEN-HOUR LEG OF LAMB

Preheat the oven to 300F.  Cut the sliced bacon into large dice.  With a small sharp knife make incisions all over the lamb and insert the bacon dice.  Heat the oil in a large frying pan and brown the lamb on all sides.  Remove the lamb from the frying pan and set aside.  Add the carrots to the frying pan and cook until softened, about 10 minutes.  In the base of an ovenproof casserole or Dutch oven place the slab of bacon.  Add the carrots, bouquet garni, tomato paste, onions, Cognac, white wine and chicken stock to the casserole.   Season with salt and pepper.  Bring to a boil, reduce heat and cover tightly.  Place the casserole in the oven for 7 hours.  Stir every half hour, adding more white wine if necessary.  Taste and correct the seasoning before serving.
@
5-6 lb leg of lamb
1/2 cup vegetable oil
3 carrots, cut in half and quartered lengthwise
3/4 lb slab bacon or pancetta
3/4 lb sliced bacon
2 cups chicken stock
1 bouquet garni
1/4 cup tomato paste
30 button onions
1/2 cup Cognac
2 cups dry white wine
salt and pepper
@
60
mn
@
420
mn
@
The lamb will be so tender that you can serve it straight from the casserole with a serving spoon.
@
Ile-de-France
@
Meat
@

@
Pauillac
@