Lamb Cooked in Red Wine and Rosemary
Ingredients:1kg/2lb4oz boneless shoulder or leg of lamb, cut into chunks
1 onion, sliced
4 carrots, cut into chunks
3 leeks, cut into chunks
1 bay leaf
2 large rosemary sprigs
75cl bottle of red wine
150ml/¼pt stock
2 tbsp redcurrant jelly
To thicken the sauce:
large knob of butter
1 tbsp plain flour
Method:
- Heat the olive oil in a large pan, and then add half the lamb chunks in one layer. Brown for a couple of minutes, then turn and brown the other sides. Remove from the pan with a slotted spoon and set aside. Cook the rest of the meat in the same way.
- Fry the onion, in a little more oil if necessary, until golden brown. Add the carrots and leeks to the pan and cook, stirring, for 5 minutes.
- Return the meat to the pan, turn up the heat and add the bay leaf, rosemary, red wine and enough stock to cover all the ingredients. Bring to the boil, cover and simmer very gently for 1-1¼ hours until the meat is tender.
- Season well with salt and pepper. Remove the rosemary and bay leaf and, using a slotted spoon, transfer the meat and vegetables to a hot serving dish. Stir the redcurrant jelly into the pan juices.
- To thicken the stew, mash together the butter and flour with a fork to make a soft paste. Whisk into the hot sauce, a little at a time, stirring over a low heat until the mixture thickens. Pour the sauce over the meat and vegetables.