Lamb stew


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 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
5 black peppercorns
2 tbs butter
salt and pepper
chopped parsley


  1. Season lamb with salt, pepper and toss with 2 tbs of plain flour.
  2. Heat oil in ovenproof heavy saucepot on high heat, seal the lamb until brown then remove the lamb from the pot and set aside.
  3. 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.
  4. 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.
  5. Stir in butter and chopped parsley at last. Serve immediately.