Ina Garten's 4-Hour Lamb | Barefoot Contessa | Food Network

Ina is joined by her friend, Barbara Liberman, who challenges her to recreate an incredible lamb dish from France. Served over her Provencal French Beans, Ina's 4-Hour lamb falls right off the bone for an incredibly delicious bite! #InaGarten #BarefootContessa #FoodNetwork #Lamb #ProvencalFrenchBeans Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the 4-Hour Lamb recipe ▶ https://foodtv.com/4c8jryJ Get the Provencal French Beans recipe ▶ https://foodtv.com/4c0OMn3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 4-Hour Lamb RECIPE COURTESY OF INA GARTEN Yield: 6 servings Ingredients One 6- to 7-pound leg of lamb (see Cook's Note) Good olive oil 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper One 750-ml bottle dry white wine 2 heads of garlic, broken apart but not peeled 15 large sprigs fresh rosemary 15 large sprigs fresh thyme 6 bay leaves Directions Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Cook’s Note Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot. Copyright 2010 by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ina Garten's 4-Hour Lamb | Barefoot Contessa | Food Network    • Ina Garten's 4-Hour Lamb | Barefoot C...