Leg of lamb Perigordina style

Preparation:

Preparation: Heat the oil and butter in a pan and brown the lamb so that it browns well on all sides. Sprinkle it with the warmed brandy, put it on the flame and put it out. Distribute the garlic cloves around the leg, add the leek, thyme, parsley, chopped celery and the clove, salt and pepper and pour in the wine. Cover tightly. Place the pan in a preheated oven at 150 degrees and cook for 5 hours. Remove the container. Remove the garlic cloves. Gently remove the leg from the pan, being careful not to break it as it is very cooked. Arrange it on the serving dish kept warm. Pour the cooking sauce, also very hot, into the gravy boat and bring to the table. As a side dish we suggest a mashed zucchini or potatoes. Accompanying wines: Nebbiolo D'Alba DOC, Chianti Colli Aretini DOCG, Regaleali Rosso VdT Di Sicilia.