Gigot Braisé (Braised Leg of Mutton)

Ingredients

• 1 leg of mutton
• white stock (fonds blanc)
• purée of potatoes

Instructions

1. Remove the chump bone from the leg and shorten the shank.
2. Colour the leg in the oven.
3. Set it to braise, moistening with white stock just to the level of the meat.
4. Cook very gently, allowing 40 minutes to the pound.
5. As soon as it is cooked, drain the leg on a dish; strain the braising stock, skim off the fat and reduce it to 3 décilitres at most.
6. Baste the leg with a few spoonfuls of the reduced juice and glaze it in the oven.
7. Dish the leg and serve with a purée of potatoes, turnips, celery, white haricot beans or cauliflower, and with the remainder of the reduced stock.