INGREDIENTS
METHOD
Heat an Ironclad Grande Legacy Pan to high heat
Spread olive oil over the lamb leg and generously season with salt all over
Sear all sides of the leg on the hot pan until golden brown, then transfer to a plate
Using the same lamb searing pan, combine the remaining ingredients except the shallots and orange segments and bring to a simmer
In an Ironclad Dutch Oven, lay the halved shallots out to cover the base
Place the seared lamb leg on top of the onions
Pour the braising liquid over the lamb and top with the orange segments
Cover with an Ironclad Dutch Oven lid
Place into the oven and braise for 4 to 5 hours or until the meat is soft and tender