Favorite Lamb Roast with Vegetable Gravy
This is the most used recipe for us. This recipe can be used for any roast such as shanks, shoulder, leg or whatever you please. It is simple but most importantly, delicious! There is enough gravy to last for two meals, so we usually cook two roasts, or four shanks, and have enough for supper the next day too. Though you need a relatively large dutch oven to fit it all.
INGREDIENTS
-
​1 or 2 lamb roasts, 2-3 lbs each
-
1 large onion
-
2 large cloves of garlic
-
4 carrots
-
3 celery stalks
-
4 cups beef broth (or make your own lamb bone broth)
-
1/4 cup Worcestershire sauce
-
1 tsp italian seasoning
-
1/2 tsp salt
-
generous sprinkle of pepper
-
2 cups water
​
PREPARATION
-
Roughly chop vegetables (they will be blended after cooking so they don't need to be small pieces).
-
Sear all sides of the roast(s) in a large Dutch oven over medium high heat, with a generous amount of olive oil . Once browned, set roast aside.
-
Sauté vegetables, getting a little browning in the bottom of the pan. Add the broth, water, Worcestershire sauce, and spices, scraping the bottom of pot.
-
Add roast(s) back to the pot, it should be mostly covered with liquid. Put the lid on. Bake in the oven at 300F for 4 hours.
-
Flip roast every hour or so. The liquid will reduce, but should not disappear. Add more water if needed, it shouldn't be less than half of what you started with. (I usually don't need to add water but this can vary)
-
When time is up, your roast should be falling off the bone. Take roast out of the pan. With remaining vegetables and liquid, use an immersion blender, standard blender or food processor, to make a delicious gravy. Add more water if it is really thick for easier blending.
-
Serve with rice or potatoes, covered in gravy.
