Lamb Casserole with Vegetables In a Hollowed Cottage Loaf

Category: Meals to Satisfy

Servings

Serves 4

Ingredients

600g/1lb 4oz diced shoulder of lamb, trimmed 3 tbsp groundnut oil 1 onion, sliced 1 carrot, diced 1 clove of garlic, chopped 50g/2oz tomato purée 300mls/10fl oz red wine 2tbsp flour, plain 750mls/1½pts lamb stock 1 sprig of fresh thyme 1 sprig of fresh marjoram 1 cottage loaf Salt and black pepper

Method

Season lamb with salt and black pepper. Heat the oil in a saucepan. Add the lamb and brown quickly on all sides. Add the vegetables and cook over a low heat until slightly browned, stir frequently. Add the tomato purée and one-third of the wine, stirring well. Bring to boil until reduced to a thick glaze. Repeat process adding the remaining wine in two batches. Sprinkle in the flour, stir well for 1 minute. Slowly add the lamb stock and bring to the boil. Add herbs and correct seasoning. Simmer for around 1 -1½ hours until lamb is very tender, stirring occasionally. When cooked, remove lamb from the pan and keep warm. Strain sauce through a fine sieve, pressing vegetables and seasonings to extract maximum liquid and flavour. Adjust seasoning to taste and spoon sauce over the lamb. Pour into the hollowed Cottage loaf and serve. PER SERVING 532 Kcal, fat 36.5g, saturated fat 14.6g, salt 2.5g, carbohydrate 12g, sugar 3.8g, fibre 1.2g