pastured leg of lamb
6-12 shallots, sliced
2 cups to 1 quart lamb stock, warmed (depending on how much pan sauce desired at the end)
1-2 cups red wine or port
2-3 large sprigs rosemary, stems removed & minced
tallow for browning
Celtic sea salt
Heat large dutch oven to medium/high and melt tallow. Sprinkle salt all over the leg of lamb and brown on each side until golden. Remove from pot and set on a platter while sautéing shallots. When shallots are browned and fragrant, return leg to pot and deglaze with wine. Add heated stock & rosemary and cover with lid. Place in a 275-300 degree oven for 3-5 hours (lower temperature for longer time equals more goodness).
At the end of cooking time, remove lamb and reduce sauce to desired consistency by boiling off excess water. Serve lamb and sauce over potato soufflé.