Lamb and Red Wine Casserole
Lamb and Red Wine Casserole



  • 2 celery stalks, chopped
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 bay leaf
  • 3 rosemary sprigs
  • Olive oil
  • 500g diced lamb
  • 1 tbsp flour
  • 500ml red wine
  • 1 x 400g tin of chopped tomatoes
  • Preheat the oven to 180C. Place a casserole pan on a medium heat, and cook the veggies, bay leaf and rosemary sprigs together with 2 tbsp olive oil for 10 mins. Add the meat to the pan with the flour, then pour in the tomatoes and wine. Stir well, season liberally, and bring to the boil for a few minutes.
  • Put the lid on the casserole and pop the lot into the oven for 2.5 hours, or until the meat is very tender. Remove the lid for the last 30 mins, adding a splash or two of water if necessary. Remove the whole herbs, and serve with cabbage and mash.
2.5 hours
4 serving

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