Name: Lamb, red wine and rosemary casserole
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 1
Ingredients: 400g diced lamb; 20.00 ml plain flour; 36.40 gm olive oil; 1 small brown onion, chopped; 1 small carrot, peeled, chopped; 1 stalk celery, chopped; 1/2 red capsicum, chopped; 163.35 gm red wine; 84.15 gm beef stock; 3 tsp fresh rosemary leaves crusty bread, to serve

Lamb, red wine and rosemary casserole

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Prep Time:
15 minutes

Cook Time:
85 minutes

Total Time:
100 minutes

Cozy up with a simple, hearty slow-cooked casserole for chilly days.

Ingredients:

400g diced lamb
20.00 ml plain flour
1 small brown onion, chopped
1 small carrot, peeled, chopped
1 stalk celery, chopped
1/2 red capsicum, chopped
163.35 gm red wine
84.15 gm beef stock
3 tsp fresh rosemary leaves crusty bread, to serve

Instructions:

Preheat oven to 160°C. Place lamb and flour in a plastic bag, secure the top, and shake to coat the lamb. Heat oil in a flameproof casserole dish over high heat. Brown the lamb for 4 to 5 minutes, then transfer to a bowl.
Lower the heat to medium. Add onion, carrot, celery, and capsicum. Sauté while stirring for 3 to 4 minutes until the vegetables are tender. Put the lamb back into the pan along with the wine, stock, and 2 teaspoons of rosemary. Turn up the heat to high and bring it to a simmer.
Cover the dish and bake in the oven for 1 hour and 15 minutes, or until the lamb is tender. Finish by sprinkling with the remaining rosemary and serve with crusty bread.

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