Welcome summer and beat the heat with this savory and satisfying sandwich.
1 leg of lamb, boneless
2 yellow onions, diced
2 carrots, diced
4 celery stalks, diced
6 bay leaves
1/2 cup garlic cloves
2 cinnamon sticks
2 Tbsp. whole cloves
2 oranges, cut in half
6 rosemary sprigs
2 Tbsp. salt
2 Tbsp. pepper
1/2 cup canola oil
4 cups red wine
3 cups water
1 cup apple cider vinegar
2 Tbsp. salt
1/2 cup sugar
1/2 cup pickling spice
1/2 head red cabbage, shredded
For the Lamb
Squeeze the juice of oranges over the lamb leg.
Combine the other ingredients (except the canola oil and wine) and add to the leg.
Cover and let marinate for at least 2 days.
In a large pan, heat the oil.
Remove the leg from the marinade and sear in the oil until brown.
Place the seared leg in a hotel pan.
In the same pan you seared the leg, brown the vegetables you used in the marinade.
When the vegetables are cooked, add the wine and reduce the liquid by half.
Pour the wine/vegetable mixture over the lamb and cover with foil.
Place the pan in a 300-degree oven and braise for 4 hours or until tender.
Remove the leg from the pan and let cool. Discard vegetables.
With your hands, remove the meat from the bones and shred.
For the Cabbage
Bring all the ingredients--except the cabbage--to a boil.
Remove from heat, strain out the spices and cool.
Pour the liquid over the cabbage. Refrigerate and let stand for at least 1 day.
For the Sandwich
Heat up a portion of the meat with a little of your favorite BBQ sauce.
Place the meat on a bun or bread of your choice, along with some of the pickled cabbage.