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Ingredients

LAMB:

  • 1 kg shoulder of lamb in fist-sized pieces
  • 50g flour - seasoned
  • 6 tomatoes, deseeded, skinned and chopped
  • 1 onion, roughly chopped
  • 3-4 cloves of garlic, chopped
  • 1 bottle of white wine
  • 500ml stock
  • Oil
  • Salt and pepper

VEGETABLES:

  • 100-150g of spring vegetables
  • Broad beans
  • Peas
  • Asparagus
  • Baby turnips - cut into quarters
  • 50g butter
  • 50ml oil
  • Salt

Method

  • STEP 1
    Coat the meat in the seasoned flour, shake off the excess flour
  • STEP 2
    Heat some oil in a heavy based casserole dish and brown the lamb really well on all sides.
  • STEP 3
    Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half.
  • STEP 4
    Add the stock, onions, tomatoes, garlic and meat to the wine and heat through gently on the hob. Check seasoning and adjust if necessary.
  • STEP 5
    Cover the casserole dish and put into a preheated oven for about an hour-and-a-half at 180ÃÂðC. Once the cooking is finished, take it out of the oven.
  • STEP 6
    With a slotted spoon take the meat out of the sauce and put on a plate to one side.
  • STEP 7
    Pass the sauce through a sieve; discard the vegetables and bouquet garni what is in the sieve
  • STEP 8
    Return the sauce to the pan and reduce slightly and thicken it with a little flour if necessary. Check flavour and adjust seasoning to taste if you need to
  • STEP 9
    Once the sauce has been corrected and cooked through, return the meat to the sauce, gently heat through and add the spring vegetables.
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