Braised Leg Of Lamb
|Leg lamb||5 Pound, boned, trimmed, rolled and tied|
|Garlic||3 Clove (15 gm), slivered|
|Thyme leaf||1⁄2 Teaspoon|
|Fennel seed||1 Pinch|
|Onions||2 , sliced|
|Carrots||2 , pared and sliced|
|Celery stalks||1 , sliced (With Leaves)|
|Beef broth||1 Cup (16 tbs)|
Make slits in lamb with knife and insert garlic slivers.
Season lamb with salt, pepper, thyme, cinnamon and fennel.
Place onions, carrots, celery and parsley in crock pot.
Add rolled lamb and beef broth.
Cover and cook on high setting for 1 hour.
Turn to low setting and cook 10 to 12 hours.
Remove lamb to warm serving platter.
Broth may be thickened with a flour water paste or served as is with lamb and vegetables.