Lamb stew
Ingredients
| 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 |
Method
- 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.
