Serves 4
Ingredients
1kg Lamb Leg
Olive oil
2 Tablespoons plain flour
3 Carrots
1 Onion
2 Sticks Celery
200g Mushrooms
1 large glass of Red wine
2 Tablespoons good quality Cranberry Sauce
3 Sprigs Rosemary
1 litre Beef Stock
Salt and pepper
Method
- Preheat the oven to 180 degrees
- Cut the meat off the lamb bone and dice into large cubes (if you don’t want to do this buy it already diced)
- Cover with plain flour
- Heat the olive oil in a large pan
- Add the lamb and cook until browned on all sides
- Remove the lamb from the pot and keep aside
- Add the carrots, onions and celery to the pan with a pinch of salt and cook until soft but not brown
- Add the lamb and mushrooms back to the pan and add the red wine
- Cook for a few minutes until reduced
- Add the cranberry sauce and rosemary and mix everything together
- Transfer everything to a casserole dish
- Add the beef stock to the casserole dish
- Cover with a lid and place in the oven for approx 3 hours until the lamb falls apart and the sauce is thick
- Taste and season with salt and pepper
- Serve with Potatoes and Vegetables
I like to serve this with Potato Boulangere and some fine beans.