SLOW BRAISED LAMB
Member recipe

SLOW BRAISED LAMB

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • Serves 4
  • 700g/1½lbs lean lamb - boneless leg, or neck fillet in chunks
  • 2 tbsp seasoned flour
  • 4 tbsp extra virgin olive oil
  • 1 onion, peeled and roughly chopped
  • 2 carrots peeled and in 2.5cm/1inch chunks
  • 4 sticks celery, in 2.5cm/1in chunks
  • 2 cloves garlic, peeled and crushed
  • 300ml/ ½ pt beef stock
  • 300ml/ ½ pt red wine
  • Salt and freshly ground black pepper
  • 1 tbsp finely chopped flat leaf parsley
  • 700g/1 ½ lbs potatoes
  • 4 tbsp extra virgin olive oil
  • 1 egg
  • 225g/8oz leaf spinach
  • More extra virgin olive oil for drizzling

Method

    1. Toss lamb chunks in seasoned flour, then shake off excess. Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
    2. Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender. Sprinkle with parsley.
    3. Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
    4. Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.