Lamb and Pancetta Casserole
Lamb and Pancetta Casserole



  • 1.5kg boneless lamb shoulder, cut into 3cm pieces
  • 50g seasoned flour
  • 3 tbsp oil
  • 100g pancetta cubes
  • 1 chopped onion
  • 600g carrots, chopped
  • 4 sliced celery stalks
  • 4 crushed garlic cloves
  • 1 tbsp chopped rosemary
  • 1 tbsp tomato puree
  • 750g lamb stock
  • 3 bay leaves
  • Add the diced lamb to the seasoned flour and toss to coat. Shake off the excess flour and reserve, then fry the lamb in the oil in a large casserole. When browned all over, remove from the pot and set aside. Add the bacon to the casserole and cook until golden, then stir in the onion and cook for 5 mins. Stir in the carrots and celery, cover with the lid and cook for 5 mins more, followed by the garlic and rosemary. Cook for 1 more minute.
  • Stir in the reserved flour, tomato puree, stock and bay leaves, and bring to a simmer. Return the lamb to the pot and part-cover with the lid. Cook on low for 75 mins or until the lamb is very tender and the sauce has thickened. Discard the bay leaves, season to taste, and serve with crusty bread.
2 hrs
6 serving

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