This great classic of local cuisine is claimed by several regions, both Auvergne and Bordeaux, but in Lyon, it is a festive dish on bourgeois tables.
Difficulty:[usr 3]
Ask the butcher to shorten the leg and give you the bone and the trimmings. Incise the lamb in several places. Peel garlic cloves and cut them into strips. Prick the leg of garlic generously, salt it, pepper it. Heat butter and oil in a braising pan and brown the lamb, turning it over on all sides. When it is nicely browned, remove it from the casserole and wrap it in a damp cloth.
In the non-degreased braiser, brown the bones and trimmings, add the carrots and the peeled and thinly sliced onions. When the vegetables are golden, add 2 glasses of white wine and 3 glasses of broth. Let reduce for a few minutes over high heat.
Place the wrapped lamb in a large oval casserole dish, then pour over the contents of the braising pan. Add the crushed tomatoes, 2 sprigs of thyme and 2 bay leaves, 1 tablespoon of coarse salt and 12 peppercorns. Bring to the boil, then add enough boiling water to completely cover the lamb.
Put the lid on the casserole and lute it with a sausage of dough (flour mixed with water), so as to ensure hermetic cooking. Bake in the oven over low heat for about 5 hours. At the end of this cooking, remove the lut and the lid. Take the lamb out of the casserole and unwrap it delicately, cut it into thick slices, because it is so tender that the meat can be eaten practically with a spoon. Pass the juice and degrease it.
Serve the lamb hot with the juice in a sauce boat.
As a garnish, you can offer potato gratin or flageolets.
Source:Cuisines Régionales de France . The Lyonnais
