Seven-Hour Braised Leg of Lamb

I cannot think of a dish better suited for a large winter dinner party than this one, since it needs to be made a day or two in advance, and once finished, is strictly a reheat. It is a dish that is very difficult to ruin. This is always called seven-hour leg of lamb, but, in truth, it really only takes five.

Philippe serves this lamb with a puree of flageolet beans cooked with bacon, or with assorted vegetables. He garnishes the whole dis