Leg of Mutton in the Style of Napoleon (Pierna de Carnero á la Napoleon)

Ingredients

• 1 leg of mutton
• pickled onions (cebollas escabechadas)
• pepper
• fresh tocino (fatback/bacon)
• butter
• heads onions, halved
• 1/2 bottle red wine
• 1/2 bottle vinegar
• water
• 1 bunch rosemary

Instructions

1. Make deep incisions in the fleshy parts of the mutton leg and push into them a dressing of pickled onions, pepper, and fresh tocino.
2. Place it in a porcelain-enameled pan with butter, halved onions, pepper, half a bottle of red wine, half a bottle of vinegar, and water to cover, plus a bunch of rosemary.
3. Simmer over low heat until the liquid evaporates and the meat browns.