Lamb, red wine and rosemary casserole

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How to make Lamb, red wine and rosemary casserole

  • Yield : 2
  • Prep Time : 0:15
  • Cook Time : 1:25
  • Total Time : 1:40

Ingredients

  • 400g diced lamb
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 1 small brown onion, chopped
  • 1 small carrot, peeled, chopped
  • 1 stalk celery, chopped
  • 1/2 red capsicum, chopped
  • 2/3 cup red wine
  • 1/3 cup Massel beef stock
  • 3 teaspoons fresh rosemary leaves crusty bread, to serve

Method

  • Step 1 Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.
  • Step 2 Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.
  • Step 3 Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.

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