Braised Leg Of Lamb

Braised Leg LambThis braised leg of lamb is fall-apart tender and can be done easily in the pressure or slow cooker, or on the stovetop, or in the oven. The last two you’ll want to keep an eye on so it doesn’t burn. The thick and delicious gravy made from the au jus of the lamb and the leftover seasonings and vegetables that were roasted with it should be drizzled generously over the lamb and a generous helping of cauliflower mash. 

Use grass-fed organic lamb for a healthier and more flavorful meal. You won’t regret taking that extra precaution!


  • 1 organic grass-fed leg of lamb (or lamb shank)
  • 1 cup organic plum tomatoes, diced
  • 1 cup organic onions, diced
  • 1 cup organic carrots, diced
  • 1 cup organic celery, diced
  • 1 sprig organic rosemary
  • 1 sprig organic thyme
  • 5 cloves organic garlic, smashed
  • 1 cup organic grass-fed beef stock, more for thinning out gravy if necessary
  • 1 tablespoon organic Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon organic grass-fed butter
  • 1 teaspoon organic balsamic vinegar.



  1. Saute onions, carrots, celery, and garlic in butter over medium-low heat until fragrant. Add rosemary and thyme.
  2. In the slow cooker, place the mirepoix (the sauteed vegetable base) in the bottom, add tomatoes, Worcestershire sauce, vinegar, beef stock, and salt and pepper, and mix well. Place in lamb leg and cook on high for about 4 hours. until lamb is fall-apart tender.
  3. Remove lamb leg. Place all the vegetables, gravy, and drippings into a food processor and blend until smooth. Add more beef stock if you find it too thick.
  4. Pour gravy over lamb leg and serve with sides.