• 4 legs of lamb
• salt, pepper
• 1 tablespoon clarified butter
• 3 shallots
• 1 clove of garlic
• 14 small carrots
• 500 ml dry red wine
• 1 bay leaf
• 400 ml lamb stock
• 2 tablespoons soft butter
• pinch of sugar
• ½ - 1 teaspoon cornflour
• 100 g grapes

Braised leg of lamb with carrots and grapes

Serves 4
Preparation time: 50 min. + 2 h baking time


1. Pre-heat the oven to 180 °C (top/bottom heat). Season the lamb with salt and pepper. Heat the clarified butter in a suitable roasting dish, fry the lamb on all sides at a medium temperature for about 10 minutes. In the meantime, peel and chop the shallots, garlic and two carrots.

2. As soon as the lamb has taken on a beautiful brown colour on all sides, add the diced vegetables and sauté. Pour in the red wine, add the bay leaf and bring the liquid to the boil. Pour in the lamb stock and cover the roasting dish with baking paper cut to size.

3. Place the roasting dish in the pre-heated oven on the second shelf from below for approx. 2 hours, turning the legs occasionally. The lamb is ready as soon as the meat is tender and easily falls off the bone.

4. About 30 minutes before serving, peel and wash the remaining carrots. Grease a wide pan with butter, add the carrots, season with salt and a pinch of sugar and cover with a little water. Cover the carrots with a piece of baking paper cut to size, bring to the boil and cook until al dente. Remove the baking paper, turn the carrots over and completely boil down the liquid. As soon as the liquid has evaporated, the carrots will start to fry. Make sure they only take on a little colour and do not become too dark.

5. Remove the cooked legs of lamb out of the broth and keep them warm in the oven at 100 °C. Pour the broth through a fine sieve into a saucepan and boil down to 300 ml. Mix the cornflour with 2 - 3 tablespoons of water, stir into the boiling sauce and thicken lightly. Wash the grapes, separate them into small bunches and add to the lamb in the oven.

6. Arrange the lamb shanks, carrots and grapes on plates, coat the shanks with the sauce and serve with rosemary potatoes.