Lamb With Redcurrant And Red Wine Sauce

• 2 tbsp vegetable oil
• 1 None leg of lamb (about 3 1/3 lbs)
• 4 medium carrots, cut into 2-inch lengths
• 4 medium parsnips, cut into 2-inch lengths
• 6 small onions, quartered
• 4 cloves garlic, crushed
• 3 slices bacon, coarsely chopped
• 2 tbsp redcurrant jelly
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 None beef bouillon cube, crumbled
• 1 tbsp finely chopped fresh thyme

1. Heat oil in a Dutch oven on high heat. Cook lamb until browned all over. Remove from pan.
2. Add carrot, parsnip, onion, garlic and bacon to pan; cook, stirring, until lightly browned.
3. Add remaining ingredients; bring to a boil. Return lamb to pan. Reduce heat to low; simmer, covered, about 1 1/4 hours or until tender
4. Slice lamb and serve with sauce and vegetables.

vegetable oil, lamb, carrots, parsnips, onions, garlic, bacon, redcurrant jelly, tomato, red wine, bouillon cube, thyme

Taken from recipes-plus.com/api/v2.0/recipes/37334 (may not work)