|500 g||lamb shoulder, cut into big chunks|
|3 tbs||plain flour|
|3 tbs||vegetable oil|
|1||onion, cut into big chunks|
|2 tbs||tomato paste|
|2||My Choice garlic, peeled|
|1||carrot, peeled and cut into big chunks|
|3||stalks of celery, peeled and cut into big chunks|
|1 cup||red wine|
|500 ml||Massel beef stock or water|
|1/2 tsp||dried thyme|
|1/2 tsp||dried rosemary|
salt and pepper
- Season lamb with salt, pepper and toss with 2 tbs of plain flour.
- Heat oil in ovenproof heavy saucepot on high heat, seal the lamb until brown then remove the lamb from the pot and set aside.
- In the same pot, add the vegetables and stir until lightly brown. Add tomato paste and the remaining 1 tbs of plain flour and sauté for 2 minutes. Add red wine and let it boil for 5 minutes then add in beef stock, bay leaf, thyme, rosemary, peppercorns and sealed lamb chunks.
- Bring the stew to boil cover with lid and bake in the preheated oven at 180 ํC for one hour and a half to two hours until the lamb is soft and tender.
- Stir in butter and chopped parsley at last. Serve immediately.