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



  • 650g boned shoulder of lamb, cut into cubes
  • 2 tbsp seasoned flour
  • 1 tbsp olive oil
  • 25g butter
  • 1 tbsp tomato puree
  • 300ml red wine
  • 300ml beef stock
  • Leaves from 1 sprig of rosemary, chopped
  • 1 crushed garlic clove
  • 1 diced carrot
  • 1 diced onion
  • 2 celery stalks, diced
  • Salt and pepper
  • Preheat the oven to 180C. Pop the cubes of lamb in a plastic bag with the seasoned flour, and shake well to coat evenly. Heat up a large frying pan, add the oil and butter, and fry the lamb to brown all over. Transfer to a casserole dish and set aside.
  • Add the wine and tomato puree to the frying pan and bring to the boil, scraping up the bits that are stuck to the bottom. Pour the lot into the casserole with the meat, along with the garlic, diced veg, stock, and rosemary. Season well, put the lid on the casserole, and bake in the oven for 1.5 hours. Serve with red cabbage and potatoes.
2 hr
4 serving

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