Lamb and Red Wine Casserole
Lamb and Red Wine Casserole



  • 650g lamb chunks
  • 2 tbsp seasoned flour
  • 1 tbsp olive oil
  • 25g butter
  • 1 tbsp tomato purée
  • 300ml red wine
  • 300ml beef stock
  • Leaves from 1 sprig of rosemary, chopped
  • 1 crushed garlic clove
  • 1 carrot, diced
  • 1 onion, diced
  • 2 celery stalks, diced
  • Salt and pepper
  • Preheat the oven to 180C. Put the lamb cubes into a plastic bag with the seasoned flour, and shake well to coat. Heat a large frying pan, add the oil and the butter, and then fry the lamb until it is well browned. Transfer to a casserole dish, and set aside.
  • Add the tomato purée and wine to the pan, and bring to the boil to deglaze. Pour into the casserole dish and add the stock, garlic, diced veggies, and rosemary. Season well, cover with the lid, and bake for 1.5 hours or until the meat is very tender. Serve hot with potatoes and greens of your choice.
2 hrs
4 serving

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