French Onion-Braised Lamb With Garlic and Rosemary Recipe - Los Angeles Times

Name: French Onion-Braised Lamb With Garlic and Rosemary Recipe - Los Angeles Times
Total time: 240 min
Ingredients: 1 whole piece (3 to 4 pounds) lamb leg or shoulder (see above), trimmed of excess fat; Kosher salt; freshly ground black pepper; 2 tablespoons everyday olive oil; 2 large yellow onions, thinly sliced; 1/2 cup white or red wine (or water); 2 heads of garlic, cloves separated, smashed and peeled (about 24 cloves); 3 sprigs rosemary (each 6 inches long); 1 cup apple cider vinegar; 1 cup beef or chicken stock (or water); Flaky sea salt

www.latimes.com

Vinegar- and rosemary-infused caramelized onions surround this hearty braised lamb dish for Easter.

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Ingredients

1 whole piece (3 to 4 pounds) lamb leg or shoulder (see above), trimmed of excess fat
Kosher salt
freshly ground black pepper
2 tablespoons everyday olive oil
2 large yellow onions, thinly sliced
1/2 cup white or red wine (or water)
2 heads of garlic, cloves separated, smashed and peeled (about 24 cloves)
3 sprigs rosemary (each 6 inches long)
1 cup apple cider vinegar
1 cup beef or chicken stock (or water)
Flaky sea salt