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A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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Get Crispy Potato Nugget Hoisin Halibut Recipe from Food Network
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Get Fennel Seared Swordfish with Smoked Tomato Butter, Yukon Hash and Bottarga Citrus Salad Recipe from Food Network