Lamb, Red Wine and Rosemary Casserole

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 650g/1lb 7oz boned shoulder of lamb
• 2 tbsp plain white flour, seasoned
• 1 tbsp olive oil
• 25g/1oz butter
• 1 tbsp tomato
• 300ml/½ pint red wine
• 300ml/½ pint chicken and beef stock
• leaves from 1 sprig of fresh rosemary
• 1 garlic
• 1 carrot
• 1 onion
• 2 celery
• salt
• freshly ground black pepper
• 4 large Maris Piper potatoes
• 75ml/2½fl oz fruity olive oil
• plus extra for greasing
• 2 tbsp roughly chopped fresh rosemary
• 1 tbsp roughly chopped fresh thyme
• salt
• freshly ground black pepper
• 50g/2oz butter
• 750g/1lb 10oz red cabbage
• 2 tbsp redcurrant jelly
• 3 tbsp red wine vinegar
• 1 orange
• 250ml/9fl oz ruby port
• salt
• freshly ground black pepper
• 85g/3oz raisins

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 160°C (325°F). Cut the lamb into bite-sized cubes. Toss in the seasoned flour with extra salt and pepper, shaking off any excess.

2. Heat the olive oil and 25g (1oz) of the butter in a casserole over medium-high heat. Brown the lamb in batches, then set aside.

3. Peel and chop the onion, carrot, celery and garlic. Cook them in the same pot for 5 minutes, then stir in the tomato for 1 minute.

4. Pour in the red wine, scraping up the pan bottom, and simmer for 2 minutes. Add the stock, lamb, and rosemary leaves. Bring to a simmer, cover, and cook in the oven for 1 hour 30 minutes until tender.

5. Lamb must reach 145°F (63°C) in the thickest part, then rest 3 minutes before serving. Remove the lamb and keep warm.

6. Peel the potatoes and cut into chunks. Grease a roasting tray with a little oil. Toss the potatoes with the fruity olive oil, chopped rosemary, thyme, salt and pepper.

7. Raise the oven to 200°C (400°F). Roast the potatoes for 40 to 45 minutes, turning once, until golden and crisp.

8. Melt the remaining 50g (2oz) butter in a pan. Add the shredded red cabbage, orange zest and juice, vinegar, redcurrant jelly, port, raisins, salt and pepper.

9. Cover and simmer gently for 45 minutes, stirring occasionally, until the cabbage is tender. Serve the lamb with the potatoes and red cabbage.