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Lamb Casserole with Red Wine

A slow-braised lamb casserole with red wine, root vegetables and a rich rosemary-scented gravy.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1.2 kg lamb shoulder or neck cut into large chunks
  • 2 tbsp Wilson's Rosemary Flavoured Oil
  • 2 onions roughly chopped
  • 3 carrots peeled and cut into chunks
  • 2 celery stalks sliced
  • 4 cloves garlic crushed
  • 2 tbsp flour
  • 500 ml red wine
  • 500 ml beef or lamb stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 3 sprigs fresh rosemary
  • 400 g baby potatoes halved
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 160C.
  2. Pat the lamb dry and season generously with salt and pepper.
  3. Heat Wilson's Rosemary Flavoured Oil in a large casserole pot over medium-high heat. Brown the lamb in batches until deeply coloured on all sides, then set aside.
  4. Reduce the heat to medium. Add the onions, carrots and celery to the pot and cook for about 8 minutes, until softened.
  5. Stir in the garlic and flour and cook for 1 minute, stirring so it doesn't catch.
  6. Pour in the red wine, scraping up the browned bits from the bottom of the pot, and let it simmer for 2 minutes.
  7. Return the lamb to the pot along with the stock, tomato paste, bay leaves and rosemary sprigs.
  8. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 2 hours.
  9. Add the baby potatoes, return the pot to the oven uncovered, and cook for a further 30 minutes, until the lamb is tender and the potatoes are cooked through.
  10. Remove the bay leaves and rosemary sprigs, taste and adjust the seasoning, and serve.

Notes

Storage: keep covered in the fridge for up to 3 days; reheat gently on the stove with a splash of stock. Make-ahead: this casserole tastes even better the next day once the flavours have settled, so it's a good one to make a day ahead for Sunday lunch. Freezing: freezes well for up to 3 months; for best results freeze it before adding the potatoes, and add fresh ones when reheating. Serving suggestion: serve with buttery mash or crusty bread to soak up the gravy, alongside buttered greens or steamed spinach.