Cook a leg of sheep in the moderate cooker and be remunerated with delicate meat that dissolves in the mouth. Appreciate with pureed potatoes and steamed veg
2 tbsp olive oil
1.3kg boneless leg of sheep , tied
30g unsalted spread
2 tbsp plain flour
300ml sheep stock
200ml red wine
2 red onions , cut into wedges
2 garlic cloves , cut
5 twigs of thyme
5 twigs of rosemary
pureed potatoes and steamed veg, to serve
Warmth the oil in an enormous non-stick skillet. Include the sheep and earthy colored each side for 4-5 mins. Set the moderate cooker to low. Liquefy the spread in a pot until frothing, at that point mix through the flour. Rush in the stock slowly until consolidated, add the wine and bring to the bubble. Put in a safe spot.
Put the onion, garlic, thyme and rosemary into your moderate cooker and sit the sheep on top. Pour over the sheep sauce. Put the top on and cook for 8 hrs or until delicate and delicate.
Eliminate the sheep and set, secured, on a plate. Strain the fluid into a container and stew until somewhat thickened. Serve the sheep thickly cut or destroyed (it’ll be very delicate) with pureed potatoes, green veg and the sauce.