Ingredients

4 anchovies 2 cloves garlic 5 lb (2.2 kg) lamb leg on the bone Salt and freshly ground pepper 2 tbsp (25 mL) olive oil Vegetables 12 shallots, peeled and trimmed 4 carrots, peeled, halved, thicker ends cut in half 1 small rutabaga, peeled and cut into 2 inch (5 cm) pieces Salt and freshly ground pepper 1 cup (250 mL) red wine 2 cups (500 mL) beef or chicken stock 1 cup (250 mL) canned tomatoes with juice 1 bay leaf 3 sprigs thyme 2 whole heads garlic, trimmed Garnish cup (50 mL) chopped mint

Description

This Method Of Preparing Lamb Originated In The Days Of Mutton, Which Needed To Be Cooked For A Long Time Before It Was Tender. This Is A Superb Dish With Its Long Slow-cooking Time Of Up To 6 Hours, Which Gives A Meltingly Soft, Sweet Finish That Can Be

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