Ina’s Four-Hour Leg of Lamb With White Beans
Yield: 6-8 servings
INGREDIENTS
One 6- to 7-pound bone-in leg of lamb; see cook’s notes Extra-virgin olive oil
1 tablespoon kosher salt and 2 teaspoons freshly ground black pepper
One (750-ml) bottle dry white wine
2 heads of garlic, broken apart into cloves but not peeled
15 large sprigs fresh rosemary 15 large sprigs fresh thyme
6 bay leaves
Cook’s notes: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb, then cook both pieces together in the same pot. I generally do this no matter the measurement because it makes it easier to turn when searing the meat.
PROCEDURE
1: Preheat the oven to 300 degrees. Generously rub lamb all over with olive oil and season all over with salt and pepper. Heat a very large, ovenproof Dutch oven over medium-high heat until it’s hot. Add the lamb and sear on all sides for about 12minutes until browned all over. Remove the lamb to a plate.
2: Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of aluminum foil.)
3: After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. It will still be brothy. Taste it and adjust seasoning, adding more salt if needed.
4. Presentation: The lamb will be too tender to slice; serve it warm in large, shallow bowls with plenty of brothy sauce and beans (bean recipe follows). Provide large spoons to diners. Sprinkle on a smidgen more of chopped fresh parsley if desired.