Leg Of Mutton With Turnips

Preparation:

Preparation: Ask the butcher to bone the leg. Tie it up with white kitchen string. Brown it in a pan without adding fat, then sprinkle with flour. Turn the leg several times. Add the sliced onions, a clove of garlic, a sprig of rosemary, one of thyme and a stick of celery. Pour over a little lukewarm broth (or water), lower the heat and continue cooking over low heat. Meanwhile, clean the turnips, cut them into quarters and brown them in a pan with the butter. Drain them and add them to the meat. Salt and pepper. Cook covered for an hour and a half, adding hot broth from time to time if necessary. Untie the meat, cut it into slices, arrange them on a serving plate, garnish with the vegetables and serve immediately. Accompanying wines: Dolcetto D'Acqui “Superiore” DOC, Colli Del Trasimeno Rosso DOC, Gioia Del Colle Rosso DOC.