Braised Leg of Lamb

Name: Braised Leg of Lamb
Ingredients: 1 (6-8-lb.) semiboneless leg of lamb; 3 lb. small red potatoes, scrubbed clean; 15 cloves garlic, crushed; 6 large carrots, peeled and cut into 3" pieces; 6 sprigs fresh rosemary; 2 bay leaves; 1 large yellow onion, cut lengthwise into eight wedges; 2 cups chicken stock; 1 cup white wine; Minced flat-leaf parsley, to garnish; Kosher salt; freshly ground black pepper

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This dish is based on the French preparation of braising lamb in a bath of garlic, rosemary, and wine. Serve it with the vegetables cooked in the braise.

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