23rd July 2014

What can be better on a cold, wintry night than a plate of hearty food, red wine and a crackling log fire. This is a simple, one-pot casserole made with everyday ingredients ~ carrots, potatoes, herbs, wine and lamb. Time to relax and enjoy!

Ingredients

• 2 - 3 tablespoons olive oil
• 1 - 1.2kg of stewing lamb ~ I used chump chops
• 1 - 2 teaspoonsdried rosemary
• 1 teaspoondried thyme
• 1 onion, diced
• 1 - 2 cloves garlic, finely chopped
• 2 - 3 medium carrots, thickly sliced
• 4 - 6 baby potatoes, scrubbed and quartered
• 400g tin whole tomatoes
• Red wine to cover
• 1 - 2 dried bay leaves
• Chopped fresh parsley to serve
• Salt and freshly ground black pepper
• A little arrow root or gluten-free flour loosened with water to thicken, if necessary

Method

1. Pre-heat the oven to 180°C
2. Heat the oil in a heavy, cast iron pot
3. Season the meat and sprinkle with dried rosemary
4. Add the seasoned meat to the pot and fry in batches, until golden ~ be sure not to overcrowd the pot
5. Remove the meat and set aside
6. Add the onions, thyme and garlic and sweat for 5 - 8 minutes
7. Add the carrots and potatoes and cook for a further 5 minutes
8. Add the tinned tomatoes along with the meat
9. Pour over the red wine to cover and add the bay leaves
10. Stir well and bring to the boil
11. Cover and cook in the pre-heated oven for about 2 hours or until the meat is tender.
12. Remove from the oven and add the thickening if the sauce needs it
13. Leave to rest for 10 - 15 minutes before serving

Serving

Serve with plenty of chopped, fresh parsley and plain white rice ~ I prefer Basmati ~ and steamed green veg.

Wine: A good, full-bodied red wine such as a Cabernet Sauvignon

Notes

• EASY
• Preparation: Approximately 20 - 25 minutes
• Cooking: Approximately 2 hours, + resting time
• Wheat-free
• Allergens: None
• Serves 4 - 6