Leg of mutton with turnips
Instructions
Ask your butcher to bone the leg.
White tie it with string.
Let Brown in a frying pan without added fat, then spolverizzatelo flour.
Turn the leg several times.
Add the chopped onions, sliced 1 garlic clove, a sprig of Rosemary, thyme and one a stick of celery.
Squirt with a bit of broth (or water), lower the heat and continue cooking over low heat.
Meanwhile clean the turnips, cut them into four and let them Brown in a pan with the butter.
Drain and mix with meat.
Add salt and pepper.
Cook covered for an hour and a half by adding from time to time hot broth if necessary.
Untie the meat, cut it into slices, arrange on a serving dish surrounded by vegetables and serve immediately.
The accompanying wine: Dolcetto D'acqui Superiore DOC, Red Colli Del Trasimeno DOC, Gioia Del Colle Rosso DOC.
