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Ingredients
Method
- 800g lamb chunks
- ½ bunch of fresh rosemary, leaves picked and chopped
- 2 tbsp seasoned flour
- Olive oil
- 1 chopped red onion
- 8 mushrooms, quartered
- 6 baby carrots
- 1 parsnip, peeled and grated
- 1 tbsp Vegemite
- 300ml dark ale, stout or porter
- 550ml lamb or beef stock
- 18 chipolata-style mini sausages
- Preheat the oven to 180C. Add a couple of tbsp of oil to a lidded casserole dish and fry the lamb chunks until coloured, then remove and set aside. Add the onion, mushrooms and carrots to the pan and cook for 5 mins in the lamb juices, then return the meat to the pan along with the grated parsnip, Vegemite, beer and stock. Bring to the boil, then simmer for 20 mins.
- Add the mini sausages to the pan, cover with the lid and cook in the oven for 1 hour or until the lamb is falling apart. Serve with crusty bread and share with friends.
2 hrs
6 serving
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