Seven-Hour Lamb, in About Five

[lsanderson]

By MELISSA CLARK
Published: December 10, 2010

SEVERAL years ago, I made a dish known as “seven-hour leg of lamb.” A much-esteemed, classic preparation, it called for braising the meat in wine and aromatics for the better part of a day, at which point, said the recipe, I’d serve forth a silky, tender cut of meat so soft you could cut it with a spoon. More