Lamb, Rosemary, and Red Wine Casserole
Lamb, Rosemary, and Red Wine Casserole

Ingredients

Method

  • 650g lamb chunks
  • 2 tbsp flour, seasoned
  • 1 tbsp olive oil
  • 25g butter
  • 1 tbsp tomato puree
  • 300ml red wine
  • 300ml beef stock
  • Leaves from 1 rosemary sprig, chopped
  • 1 garlic clove, crushed
  • 1 carrot and 1 onion, diced
  • 2 celery sticks, diced
  • Salt and pepper
  • Preheat the oven to 180C. Coat the lamb chunks in seasoned flour, and fry in the butter and oil until browned all over. Add the tomato puree and wine to the pan, and bring to the boil, then pour into a casserole dish and add the stock, rosemary, garlic, and chopped veg
  • Season well, then cover with a tight-fitting lid and bake for 1.5 hours in the oven. Serve with braised red cabbage and your choice of potato sides.
1 hr
4 serving
This recipe pairs perfectly with the Testalonga 'Follow Your Dreams' Carignan 2020 from Swartland, South Africa.

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