- 1 Leg Mutton
- ½ L Beef Stock
- 12 Pitted Prunes
- 100 g Butter
- 2 tins Tomatoes
- 1 medium Onion Chopped
- 1 Heart Celery Chopped
- 2 Cloves Garlic
- 2 Bay leaves
- 2 sticks Rosemary
- 150 ml Vodka
- 1 tablespoon Sweet Paprika
- 1 Lemon
- Extra Virgin Olive Oil
- Salt & Pepper
- sourdough bread Toasted or grilled
Ask your butcher to French trim the shank and remove the hipbone from the joint.
With a small knife make incisions into the leg and then stuff with the prunes and sprigs off rosemary. Then in a large pan sear on all sides. Then stand aside.
Clean the same pan and heat the butter. Cook the onion and celery over a medium heat to soften. Add the garlic and Bay leaf. Then the tomato, paprika and vodka. Allow to cook for about five minutes
Place the seared leg of mutton into the pan so that you have a snug fit. Add the beef stock. Cover with a loose fitting piece of parchment paper.
Place in a medium to low oven at about 160 degrees and cook for about 2 and a half – three hours so that the meat is well cooked and the sauce is thick.
Cut thick slices of sourdough and grill in a ridged pan on both sides. Rub with a clove of garlic and drizzle with good olive oil.
Allow the mutton to rest for at least 30 minutes. Then slice thinly and arrange over the toast. Dress with some sauce, chopped parsley, lemon zest and cracked black pepper.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au