LAMB, ROSEMARY & RED WINE CASSEROLE
Apr 21, 2020There is something so comforting about a warming, hearty stew as the weather gets cooler and this one is making use of the produce in season at the moment like carrot, celery and silverbeet. Diced lamb shoulder is the meat I have used which is relatively cheap but you could easily keep this vegetarian by using chickpeas, white beans or lentils instead (use the canned varieties and just add when it suggests to add the meat).
The liquid component is flexible - if you don’t have red wine, use another alcohol or stock, if you don’t have stock, use water. The stew can be enjoyed on it’s own or served with mashed sweet potato/potato, brown rice, quinoa, barley or sourdough. It freezes well also.
Serves 4
Ingredients
2 carrots, cut into 3cm chunks
2 onions, cut into 2cm wedges
3 sticks celery, cut into 3cm chunks
3-4 sprigs rosemary, leaves removed
1 heaped tablespoon flour (plain, tapioca or arrowroot are fine)
300ml red wine
600ml stock/broth/water
1 x 400g can of diced tomatoes
500g diced lamb shoulder
1/2 bunch silverbeet, stalk removed, roughly shredded
Directions
Preheat the oven to 180⁰C. Add some extra virgin olive oil to a casserole pot on medium heat and add the carrot, onion, celery and a pinch of salt and pepper before cooking for 10 minutes (some caramelisation is good for flavour).
Add the rosemary and the flour and coat the vegetables well before adding the wine. Cook for another 5 or so minutes or until the wine has mostly evaporated. Add the stock and tomatoes and bring to a boil before adding the lamb. Mix well, place the lid on and then put in the oven for 2 hours (the meat should fall apart when ready). In the final 30 minutes add the silverbeet to the pot.
Can be enjoyed on it’s own or served with mashed sweet potato/potato, brown rice, quinoa, barley or sourdough.
