Lamb with Marsala Mushroom Sauce

Serve 6 to 8

You will need large roasting pan

Ingredients

• 1 Leg of Lamb (Deboned –4-5 lbs)
• Keep bone (Have butcher cut bone into 2-3 inch pices)
• Dried thyme
• Dried sage
• 1 1/2 pounds of quartered medium onions – (750grams)
• 2 tablespoons all purpose flour – (30ml)
• 1 ½ pound thickly sliced button mushrooms – (750grams)
• 4 cups chicken stock or canned low-salt broth – (1000ml)
• 2 cups dry imported Marsala – (500ml)
• ¼ cup porcini mushrooms, rinsed and drained – (60ml)
• 4 large garlic cloves
• ½ teaspoons allspice – (2.5ml)
• salt and pepper

Directions

1. Preheat oven to 350F
2. Place the Lamb bones in a skillet, over high heat turning occasionally for five minutes until browned and fat is rendered.  Reduce heat to medium and add the onions browning for about 15min.  Add flour and continue to stir for two to three more minutes.  Remove the bones and onions from the skillet and place them in the bottom of a large roasting pan.  Position bones around edge of pan and onions in the middle.
3. Season lamb generously with salt and pepper, dried thyme, and sage.  Place lamb in the skillet just used to brown the bones.  Sear the meat over moderate to high heat for approximately 5 minutes per side.  Reserve this skillet for making the sauce and place the seared lamb on top of bones, garlic and onions in the roasting pan.  Cover and cook for 1 1/2 hours.
4. Remove the lamb and let rest.  Deglaze roasting pan with 1 cup of stock without removing bones and onions. Bring to boil and then lower heat to a simmer for 30 minutes. Remove bones and discard. Strain out onions and put sauce  through a strainer over a large frying pan.  Discard the onions.
5. Skim the fat off roasting pan juices and add the juice to frying pan with onion juices.  Move back to the skillet the browned lamb came out of.  Add mushrooms, Marsala, dried mushrooms, garlic, and allspice and sautee for 2 minutes. Add remaining stock and reduce until pan juices lightly coat spoon; approximately 20 minutes.
6. Using a slotted spoon, remove mushrooms and set aside.  Now strain the roasting pan juices into the sauce and let this reduce once more by half.  Put mushrooms back into sauce.
7. Slice the leg and plate, spoon wine sauce on top.
8. Serve and enjoy!