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fork-tender Tuscan braised lamb leg in a wide horizontal shot, resting in a rustic enamel Dutch oven with rich tomato sauce and rosemary on a farmhouse table, natural light, shallow depth of field, landscape orientation

Slow Cooked Tuscan Lamb Leg

Braised boneless leg of lamb with tomatoes, white wine, and herbs until tender.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless lamb leg
  • 1 cup crushed tomatoes
  • 0.5 cup white wine
  • 1 onion sliced
  • 4 cloves garlic smashed
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp olive oil
  • 1.5 tsp salt

Method
 

  1. Season the lamb with salt and sear in olive oil in a Dutch oven until browned all over.
  2. Remove the lamb and soften the onion and garlic in the same pot.
  3. Pour in the white wine to deglaze, scraping up the browned bits.
  4. Stir in the crushed tomatoes and rosemary, then nestle the lamb back in.
  5. Cover and braise in a 325F oven for 3.5-4 hours until fork-tender.
  6. Shred or slice the lamb and spoon the rich tomato sauce over the top.

Notes

Leftovers make an unreal ragu over pasta the next day.