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Lamb red wine & rsmry casserol


Lamb red wine & rsmry casserol Recipe

Ingredients:
  • For the casserole
  • 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/cubes
  • 2 tbsp plain white flour, seasoned
  • 1 tbsp olive oil
  • 25g/1oz butter
  • 1 tbsp tomato puree
  • 300ml/ pint red wine
  • 300ml/ pint chicken and beef stock
  • leaves from 1 sprig of fresh rosemary, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, cut into 1cm/in dice
  • 1 onion, cut into 1cm/in dice
  • 2 celery sticks, cut into 1cm/in dice
  • salt & pepper
  • For the potato stacks
  • 4 large Maris Piper potatoes
  • 75ml/2fl oz fruity olive oil
  • plus extra for greasing
  • 2 tbsp roughly chopped fresh rosemary
  • 1 tbsp roughly chopped fresh thyme
  • salt & pepper
  • For the braised red cabbage
  • 50g/2oz butter
  • 750g/1lb 10oz red cabbage, cored and thinly sliced
  • 2 tbsp redcurrant jelly
  • 3 tbsp red wine vinegar or sherry vinegar
  • 1 orange, finely grated zest and juice
  • 250ml/9fl oz ruby port
  • salt & pepper
  • 85g/3oz raisins
Directions:
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