Braised Leg of Lamb in Red Wine Sauce | Blue Flame Kitchen

Ingredients

• 2 cups chopped red onion*
• 2 cups red wine
• 2/3 cup chopped carrot*
• 1 cup chopped celery*
• 1/2 cup balsamic vinegar
• 6 cloves garlic, finely chopped
• 4 sprigs fresh thyme or 1 tsp dried thyme, crumbled*
• 2 bay leaves*
• 2 sprigs fresh rosemary or ½ tsp dried rosemary, crumbled*
• 2 1/2 lb (1.25 kg) boneless leg of lamb
• 1 tbsp canola oil