Rich lamb casserole with shallots, carrots and potatoes
Serves 4
INGREDIENTS
4 tbsp sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large pieces (you’ll need about 20 pieces of meat)
12 small shallots, peeled
4 medium carrots, peeled and thickly sliced
2 tbsp tomato puree
300ml dry white wine
12 evenly sized new potatoes (such as Charlotte), peeled
1 bulb garlic, separated into cloves but not peeled
3 plum tomatoes, roughly chopped
Leaves from 2 rosemary sprigs
Leaves from a small bunch of thyme – about 1 tbsp
1 bay leaf
800ml fresh chicken stock (preferably organic) See tip 1
2 tbsp roughly chopped fresh mint
Salt and freshly ground black pepper
METHOD
Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until browned on all sides.
While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the shallots and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.
Drain the cooked lamb in a colander over a saucepan. Pour the white wine into the frying pan and bring to the boil. See tip 2 Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze).
Transfer the lamb to the casserole and stir in the deglazed pan juices, potatoes, garlic, tomatoes, herbs and stock – the liquid should just cover the meat (add extra stock if it doesn’t). Bring to the boil then remove from the heat and place a circular piece of baking parchment over the lamb and vegetables. See tip 3
Place a lid on top of the pan and cook in the centre of the oven for 1 ½ - 1 ¾ hours until the lamb is meltingly tender and the vegetables are soft. Adjust seasoning, spoon onto warmed plates and scatter chopped mint leaves over just before serving. See tips 4 and 5
Recipe tips
If you can’t find fresh chicken stock in the supermarket, use a chicken or lamb stock cube instead for this dish.
Use half wine and half Madeira if you like. The Madeira will add sweetness and richness to the casserole.
The baking parchment helps keep the lamb moist and prevents a crust from forming on the surface of the casserole.
Serve the garlic in its skin and squeeze out onto the plate as you eat the casserole.
Make this casserole a day ahead if you like and then reheat in the oven until piping hot. It could also be served with freshly cooked shredded savoy cabbage or green beans.
INGREDIENTS
4 tbsp sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large pieces (you’ll need about 20 pieces of meat)
12 small shallots, peeled
4 medium carrots, peeled and thickly sliced
2 tbsp tomato puree
300ml dry white wine
12 evenly sized new potatoes (such as Charlotte), peeled
1 bulb garlic, separated into cloves but not peeled
3 plum tomatoes, roughly chopped
Leaves from 2 rosemary sprigs
Leaves from a small bunch of thyme – about 1 tbsp
1 bay leaf
800ml fresh chicken stock (preferably organic) See tip 1
2 tbsp roughly chopped fresh mint
Salt and freshly ground black pepper
METHOD
Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until browned on all sides.
While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the shallots and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.
Drain the cooked lamb in a colander over a saucepan. Pour the white wine into the frying pan and bring to the boil. See tip 2 Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze).
Transfer the lamb to the casserole and stir in the deglazed pan juices, potatoes, garlic, tomatoes, herbs and stock – the liquid should just cover the meat (add extra stock if it doesn’t). Bring to the boil then remove from the heat and place a circular piece of baking parchment over the lamb and vegetables. See tip 3
Place a lid on top of the pan and cook in the centre of the oven for 1 ½ - 1 ¾ hours until the lamb is meltingly tender and the vegetables are soft. Adjust seasoning, spoon onto warmed plates and scatter chopped mint leaves over just before serving. See tips 4 and 5
Recipe tips
If you can’t find fresh chicken stock in the supermarket, use a chicken or lamb stock cube instead for this dish.
Use half wine and half Madeira if you like. The Madeira will add sweetness and richness to the casserole.
The baking parchment helps keep the lamb moist and prevents a crust from forming on the surface of the casserole.
Serve the garlic in its skin and squeeze out onto the plate as you eat the casserole.
Make this casserole a day ahead if you like and then reheat in the oven until piping hot. It could also be served with freshly cooked shredded savoy cabbage or green beans.
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