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Braised Leg of Lamb With Olives and Celery Root

The aroma alone transports me back to my grandmother’s kitchen, a warm and inviting space filled with the comforting scent of slowly braising lamb. I remember watching her meticulously prepare each ingredient, the rhythmic chopping and stirring a familiar symphony. This recipe, while refined with a few modern touches, captures the essence of those cherished meals – a celebration of simple ingredients transformed into a dish of profound depth and tenderness. It’s a dish that whispers of tradition and love, perfect for sharing with family and friends.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8-10
Yield: 1 leg of lamb with puree
Dietary Type: Gluten-Free, Dairy-Free (if butter is substituted in the puree)

Ingredients

For the Lamb:

4 1/2 lbs leg of lamb, bone-in, rinsed and patted dry
3 tablespoons olive oil
Kosher salt & freshly ground black pepper
2 cups chicken stock
750 ml fruity white wine
3 small onions, thinly sliced into half moons
3 large carrots, sliced into 1/2-inch rounds
1 large parsnip, sliced into 1/2-inch rounds
2 fresh rosemary sprigs
2 fresh sage sprigs
1 bay leaf
1/2 cup chopped green olives, pitted and coarsely chopped
2 garlic cloves, minced

For the Puree:

3 1/2 lbs celeriac bulbs, peeled and diced
4 garlic cloves, peeled
2 bay leaves
2 tablespoons kosher salt, more to taste
8 tablespoons butter (can substitute with olive oil for dairy-free)
Fresh nutmeg, grated to taste

Equipment Needed

Large Dutch oven
Medium saucepan
Food processor or high-powered blender

Instructions

Preheat your oven to 450 degrees F.
Rub the lamb all over with 1 tablespoon of olive oil and generously season with kosher salt and freshly ground black pepper. Be sure to season well, as this is the primary opportunity to build flavor.
In a medium saucepan, over medium-high heat, bring the chicken stock and white wine to a boil. Reduce the heat slightly and let it simmer for about 10 minutes, allowing the sauce to reduce slightly and concentrate the flavors.
While the stock is reducing, heat the remaining 2 tablespoons of olive oil in a large Dutch oven over medium heat.
Add the onions to the Dutch oven and cook, stirring occasionally, until they are softened and translucent, about 10 minutes. Don’t rush this step; allowing the onions to soften properly will add sweetness to the dish.
Add the carrots, parsnip, 1/4 teaspoon salt, 1/4 teaspoon pepper, rosemary sprigs, sage sprigs, and bay leaf to the pot. Stir to combine. Turn off the heat.
Add enough of the reduced stock mixture to the Dutch oven to just cover the vegetables.
Place the lamb, fatty side up, on top of the bed of vegetables. This allows the fat to render down and baste the lamb as it cooks.
Place the Dutch oven, uncovered, in the preheated oven for 25 minutes. This initial high heat helps to brown the lamb and develop a flavorful crust.
After 25 minutes, add the remaining stock mixture to the pot.
Cover the Dutch oven with its lid and reduce the oven heat to 325 degrees F. Cook for 1 1/2 hours. The pot should barely simmer; reduce the heat further if necessary. A gentle simmer ensures the lamb cooks evenly and stays tender.
Turn the lamb over and cook for another 1 1/2 hours, covered.
Turn the lamb over again, uncover the pot, and stir in the chopped green olives. Cook for another 30 minutes, uncovered.
Turn the lamb again and cook, uncovered, for a final 30 minutes, or until the lamb is so tender that it can be easily cut with a spoon. The total cooking time may vary slightly depending on the size and thickness of the lamb leg.
While the lamb is cooking, about 3 hours into the braising process, begin preparing the celery root puree.
In a large saucepan, combine the diced celery root, peeled garlic cloves, and bay leaves. Pour in approximately 12 cups of water and 2 tablespoons of kosher salt. The water should cover the celery root completely.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the celery root is very tender, about 20 to 25 minutes. You should be able to easily pierce the celery root with a fork.
Drain the celery root mixture in a colander, discarding the bay leaves.
Transfer the drained celery root and garlic to a food processor or high-powered blender.
Add the butter (or olive oil substitute) and a generous grating of fresh nutmeg.
Process until the mixture is completely smooth and creamy.
Taste the puree and add more salt, if needed, to enhance the flavor.
When ready to serve, mash the minced garlic with 1/4 teaspoon salt to form a paste.
Stir the garlic paste into the lamb’s pan juices. This simple step adds a final burst of fresh garlic flavor to the sauce.
Serve the braised leg of lamb on a bed of celery root puree. Top with a generous piece of lamb, scatter some of the braised vegetables around it, and drizzle liberally with the flavorful pan juices.

Expert Tips & Tricks

Browning is key: Don’t skip the initial step of browning the lamb in the oven. This step develops a rich, deep flavor that is essential to the final dish.
Low and slow: Braising is all about patience. Cooking the lamb at a low temperature for a long time allows the connective tissues to break down, resulting in incredibly tender meat.
Don’t overcrowd the Dutch oven: Make sure the lamb and vegetables have enough room in the pot. Overcrowding can lower the temperature and prevent proper browning.
Make it ahead: The lamb can be made a day or two in advance. The flavors will meld together even more beautifully. Simply reheat gently before serving.
Deglaze the pot: For even more intense flavor in the pan juices, you can deglaze the Dutch oven with a splash of red wine or sherry after removing the lamb and vegetables.

Serving & Storage Suggestions

Serve this braised leg of lamb immediately for the best flavor and texture. Garnish with fresh herbs, such as rosemary or parsley, for a vibrant presentation.

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. The celery root puree can also be stored separately in the refrigerator for up to 3 days.

To reheat the lamb, gently warm it in a saucepan over low heat, adding a little broth or water if needed to prevent it from drying out. The celery root puree can be reheated in a saucepan or microwave.

This dish does not freeze well, as the texture of the celery root puree can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	878 kcal	–
Calories from Fat	483 g	55%
Total Fat	53.7 g	82%
Saturated Fat	23.3 g	116%
Cholesterol	203.3 mg	67%
Sodium	2411 mg	100%
Total Carbohydrate	29.1 g	9%
Dietary Fiber	5 g	20%
Sugars	7.4 g	–
Protein	52.8 g	–

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes to the braising liquid for a touch of heat.
Use different olives: Experiment with different types of olives, such as Kalamata or Castelvetrano, for a unique flavor profile.
Add other vegetables: Feel free to add other root vegetables to the braise, such as turnips or sweet potatoes.
Herbs de Provence: Substitute the fresh rosemary and sage with a tablespoon of dried Herbs de Provence.
Dairy-Free: Substitute the butter in the puree with 4 tablespoons of olive oil for a dairy-free version.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of lamb?
A: While a leg of lamb is ideal for braising, you could also use lamb shoulder. The cooking time may need to be adjusted depending on the size and thickness of the cut.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the lamb in a skillet first, then transfer it to the slow cooker with the vegetables and braising liquid. Cook on low for 8-10 hours.

Q: Do I need to use white wine?
A: White wine adds a bright acidity to the braise, but you can substitute it with more chicken stock if desired.

Q: Can I freeze the leftover lamb?
A: While the lamb itself freezes well, the celery root puree can become watery and grainy after thawing. It is best to freeze the lamb separately.

Q: Can I use a regular blender instead of a food processor for the puree?
A: Yes, a regular blender will work, but you may need to add a little more liquid (broth or water) to help it blend smoothly.

Final Thoughts

This Braised Leg of Lamb with Olives and Celery Root is more than just a recipe; it’s an invitation to slow down, savor the process, and create a meal that will be remembered long after the last bite. Don’t be intimidated by the longer cooking time – the results are well worth the effort. Gather your ingredients, follow the steps, and let the aromas fill your kitchen with warmth and anticipation. I encourage you to try this recipe and share your feedback! Pair this dish with a crisp, dry white wine for a truly unforgettable culinary experience.

Braised Leg of Lamb With Olives and Celery Root Recipe