White wine lamb

Preparation:

Preparation: Bone the leg of lamb, place the meat you obtain in a bowl and sprinkle it with salt and freshly ground pepper, pour over the white wine, add the garlic and lemon zest, finally cover the bowl and leave to marinate in a cool place for a day, stirring occasionally. After the indicated time, drain the meat and brown it for 10 minutes in a pan with the olive oil, over medium heat, turning it continuously so that it browns evenly. Wet the lamb with the liquid from the marinade, filtered, and cook over moderate heat until the stock has reduced by half and the lamb is tender. At this point, mix the juice of one lemon with the cooking liquid, then remove the pan from the heat and arrange the meat in the jars, alternating it with the washed and dried mint leaves. Close hermetically and sterilize for an hour. Store for no longer than 3 months and, at the time of use, heat in a bain-marie.