Coffee-Braised Spoon Lamb

• 6 garlic cloves, divided
• 1 bone-in leg of lamb (about 7 lbs.), trimmed of outside fat
• Kosher salt and freshly ground black pepper
• 1 large onion, quartered
• 4 large carrots, cut into chunks
• 2 shallots, peeled
• 1 tomato, quartered
• 1/4 cup olive oil
• 1 cup dry red wine
• 3 cups freshly brewed strong coffee, divided
• 1/4 cup chopped flat-leaf parsley

1. Preheat oven to 400u0b0. Mince 2 garlic cloves and rub onto lamb, spreading evenly. Generously sprinkle lamb with salt and pepper. Put lamb on a V-shaped rack in a large roasting pan. Surround rack with onion, carrots, shallots, tomato, and remaining 4 garlic cloves. Drizzle olive oil over vegetables and lamb.
2. Roast 30 minutes. Reduce heat to 350u0b0 and cook another 30 minutes.
3. Reduce heat to 250u0b0. Transfer lamb to a plate and lift rack from pan. Set the roasting pan on a burner over high heat, add wine, and boil, using a wide metal spatula to stir and scrape caramelized vegetables from bottom of pan, until wine has reduced by half. Stir in 2 cups coffee. Remove from heat. Set lamb back in pan (without rack); spoon juices over it. Cover tightly with foil.
4. Return to oven and cook until lamb is tender and pulling away from the bone, about 5 hours, turning lamb once halfway through cooking.
5. Transfer lamb to a platter and cover with foil. Reheat remaining 1 cup coffee and pour with liquid and vegetables from pan into a blender, working in batches if needed. Pulse until smooth. Pour sauce through a strainer set over a bowl, using the back of a spoon or ladle to push it through if needed. Season sauce with salt and pepper. Pour half of sauce over lamb and serve the rest in a bowl. Sprinkle lamb with parsley.
6. Note: Nutritional analysis is per serving.

garlic, lamb, kosher salt, onion, carrots, shallots, tomato, olive oil, red wine, freshly brewed, flatleaf

Taken from www.myrecipes.com/recipe/coffee-braised-spoon-lamb (may not work)