What you'll need: 650g boned lamb shoulder, cut into smallish cubes 1 tbsp olive oil 2 tbsp plain flour 1 tbsp tomato puree 25g butter 300ml chicken and beef stock 300ml red wine 1 sprig rosemary, chopped 1 crushed garlic clove 1 diced onion 1 sliced carrot 2 diced celery
What you'll need:
- 650g boned lamb shoulder, cut into smallish cubes
- 1 tbsp olive oil
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 25g butter
- 300ml chicken and beef stock
- 300ml red wine
- 1 sprig rosemary, chopped
- 1 crushed garlic clove
- 1 diced onion
- 1 sliced carrot
- 2 diced celery sticks
Preheat the oven to 180C, and coat the lamb chunks in seasoned flour. Heat a large frying pan, and add the oil and butter. Toss in the floured lamb, and cook until the lamb is browned all over. Remove the meat from the pan, put into a casserole dish, and place to one side.
Add the red wine and tomato puree to the pan, and give it a good stir to pick up all the bits of caramelised meat stuck to the bottom. Pour into the casserole, along with all the vegetables, the rosemary, stock and garlic.
Season well, cover the casserole dish, and bake in the oven for about an hour and a half. Serve piping hot with potatoes and braised cabbage.
There you have it -- a quick and tasty recipe for Lamb Casserole that is sure to impress!
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