Stuffed Lamb Braised In Wine Recipe


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


For stuffing
 Onion1 Ounce, chopped
 White fat1⁄2 Tablespoon, melted
 Whole wheat bread slice1 , crusts removed
 Pork sausage meat2 Ounce
 Dried thyme leaves1 Teaspoon
 Egg yolk1
For meat
 Shank end of boned lamb leg2 1⁄4 Pound
 White fat2 Tablespoon
 Carrots2 Small, sliced
 Onion4 Ounce, peeled 1 and quartered
 Stalk celery1 , sliced
 White wine3⁄4 Cup (12 tbs)
 Water3⁄4 Cup (12 tbs)
 Parsley sauce mix1 1⁄4 Ounce (1 Packet)
 Salt To Taste
 Pepper To Taste
 Salt To Taste (For Rubbing)
 Pepper To Taste (For Rubbing)

Nutrition Facts

Serving size

Calories 786 Calories from Fat 489

% Daily Value*

Total Fat 54 g83.4%

Saturated Fat 25.4 g126.8%

Trans Fat 0 g

Cholesterol 261.1 mg87%

Sodium 463.4 mg19.3%

Total Carbohydrates 12 g4.1%

Dietary Fiber 2.2 g8.9%

Sugars 3.8 g

Protein 51 g103%

Vitamin A 86.7% Vitamin C 8.6%

Calcium 8.5% Iron 35.4%

*Based on a 2000 Calorie diet


1. Make the stuffing. Fry the onion in the melted fat until soft and golden. Turn off the heat.
2. Crumble the bread and mash the sausage meat to smooth out any lumps.
3. Combine crumbled bread and sausage meat with onion.
4. Add thyme, salt and pepper to taste, and egg yolk. Blend well.
5. Heat oven to 350°F.
6. Place meat, skin side down, on a flat surface, opening it to expose the bone cavity.
7. Fill stuffing into the cavity, using all or most of it.
8. Re-shape the meat to enclose stuffing, and tie with string in 3 or 4 places to keep it in shape.
9. Rub outside of meat with salt and pepper.
10. Heat the fat in a heavy flameproof casserole, and brown the meat all over.
11. Remove it to a plate.
12. Add carrots, onion and celery to the casserole. Stir until they start to brown. Then draw the casserole to the side of the stove.
13. Replace the meat on the vegetables.
14. Put any leftover stuffing on top of the meat.
15. Pour the wine and water into the casserole without wetting the top of the meat or stuffing.
16. Replace on the heat until the liquid is at the boiling point.
17. Cover the casserole tightly and transfer to the oven. Cook for 1 hour.
18. Remove cover, and cook for another 15 to 20 minutes, to brown the top surface.
19. Remove the meat to a carving dish. Garnish with the vegetables.
20. Following the packet directions, make Parsley Sauce, using the liquid in the casserole and milk. Serve it with the meat.