One-pot Lamb with winter vegetables
SERVES 4 | 20 MINS PREP | 2 HRS COOK TIME
INGREDIENTS
500g lamb shoulder, diced
- 3 Tbsp flour seasoned with salt and pepper
- 1 leek, white part only, finely sliced
- 2 garlic cloves, coarsely chopped
- 1 large carrot, peeled and diced
- 1 large parsnip, peeled and diced
- ½ a swede, peeled and diced
- 1/2 cup dry white wine
- 2 cups beef stock
To serve
- 1 cup Israeli couscous, cooked (or mashed potato)
- Steamed seasonal greens
METHOD
Preheat the oven to 170°C.
Roll diced lamb in the seasoned flour.
Heat a large frying pan over a medium-high heat. Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.
Reduce the heat to low and add the leek and garlic. Cook gently until the leek begins to soften, then add the carrot, parsnip and swede.
Mix in any remaining seasoned flour.
Pour in the wine and allow to bubble up.
Add the stock and mix well, then pour over the lamb. The liquid should just cover the lamb and vegetables. If not, add more stock.
Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.
Serve hot with Israeli couscous or mashed potato and steamed green vegetables.
