Lamb Red Wine Rsmry Casserol Recipes

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

Steps:

• Pre-heat your oven to 200c.
• Chop the onions, garlic and carrots, and soften in a frying pan with a little oil.
• Add the ground lamb and cook for another couple minutes until browned.
• Add the rosemary and red wine and cook for approximately 5 mins until most of the alcohol has burned off.
• Meanwhile, make the gravy. If using my recipe, first mix the Bisto powder with a little cold water to form a paste and then add the remaining water. Break the Knorr stock cube up and add to the saucepan. Cook for a few minutes until it starts to thicken but is not properly cooked.
• Transfer the contents of the frying pan (juices and all) into a casserole dish and cover with the gravy.
• Bake in the oven for approximately 30-40 minutes.

Steps:

• 1.Preheat the oven to 180C/350F/Gas 4.
• 2.Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
• 3.Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
• 4.Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
• 5.Add a little seasoning, cover with a tight fitting lid and bake for 1-1½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
• 6.Remove from the oven and check the seasoning.
• 7.To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
• 8.First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
• 9.Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
• 10.Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
• 11.Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
• 12.To make the cabbage - melt the butter in a large ovenproof saucepan.
• 13.Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
• 14.Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
• 15.Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.
• 16.Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat.

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.