On cold evenings nothing beats coming home to a casserole. It takes just 15 minutes to prep this lamb and red wine recipe, and while it’s cooking you can kick back and enjoy the rest of the bottle…
To serve 6, you will need…
1.2kg lamb leg meat, cut into 3cm chunks
2 tbsp sunflower oil
12 shallots, peeled and halved
2 garlic cloves, peeled and crushed
4 rashers rindless streaky bacon, sliced into 1cm pieces
1 lamb stock cube
250ml red wine
2 tbsp tomato purée
2 tsp fresh thyme leaves
1 bay leaf
350g button mushrooms, halved
1 tbsp cornflour mixed with 1 tbsp cold water to make a smooth paste
freshly ground black pepper
1 Preheat the oven to 190°C/Gas 5. Season the lamb with ground black pepper. Heat 1 tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.
2 Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned, then set aside. Add the bacon to the pan and cook for 2-3 minutes until crisp, then add to the lamb.
3 Dissolve the stock cube in 400ml boiling water and pour over the lamb. Add the red wine, tomato purée, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.
4 Remove the casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.
Cook’s tip: Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb purchased from the butcher, thawed if frozen.
For more delicious recipes using lamb, visit loveourlamb.co.uk.
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