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Sunday, 6 January 2019

Lamb, red wine and rosemary casserole ... delicious

Once in a while you've got to spoil yourself with a special recipe and this may be the one! It's a hearty, delicious lamb casserole and if you have a son whose favourite meat is lamb, then this dish would be very well received! In fact as fast as you could say, 'Enjoy, tuck in ... it would be gone! LOL!

Serves Four
For the casserole
650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes
2 tbsp. plain white flour, seasoned
1 tbsp. olive oil
25g/1oz butter
1 tbsp. tomato puree
300ml/½ pint red wine
300ml/½ pint chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, crushed
1 carrot, cut into 1cm/½in dice
1 onion, cut into 1cm/½in dice
2 celery sticks, cut into 1cm/½in dice
salt and
freshly ground black pepper 

For the braised red cabbage
50g/2oz butter
750g/1lb 10oz red cabbage, cored and thinly sliced
2 tbsp. redcurrant jelly
3 tbsp. red wine vinegar or sherry vinegar
1 orange, finely grated zest and juice
250ml/9fl oz. ruby port
salt and freshly ground black pepper

85g/3oz raisins 

Method - for the casserole
1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).

6. Remove from the oven and check the seasoning. 

Method - to make the cabbage
1. Melt the butter in a large ovenproof saucepan.
2. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
3. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
4. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.

Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. 

The original recipe serves it with potato stacks but I would swap these for celeriac mash

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan 


Tom said...

...I'm not sure about this one.

NanaDiana said...

OMGOSH! I should definitely be living at your house and eating what you eat. Your recipes are DELICIOUS!!!!! You guys are the best!!!!

Sandy said...

Looks pretty, and sounds good...except for the lamp, lol. Haven't had beets in ages and ages. Grandma used to cook them and I had to force myself to eat them, might like them now...or cooked differently. I love how pretty it is on the plate.

Valerie-Jael said...

This sounds wonderful, thanks for sharing. Valerie

Sue said...

Oooh this looks lovely, my son's a great lamb lover too! Have a very happy week, Sue x

Elephant's Child said...

Red wine and rosemary is a match made in heaven isn't it?

Catarina said...

I love lamb!!
This dish looks delicious.
: )

Susan Kane said...

What a delicious recipe!

Bleubeard and Elizabeth said...

I'll take your word for it, Jan. I've never had lamb, even before I was a vegetarian, so this doesn't look at all like something I would ever make, even for my carnivore (grin) friends.

Christine said...

This looks good!

Carla from The River said...

I have not had lamb in years, I really should try cooking with lamb a goal for 2019!

Lee said...

Still only cold foods for me here...too hot to cook. Salads and diet until the weather cools down which won't be for quite some time yet...about five months! Arrrrgggggh! Will I last that long? :0

White Rose said...

Hi Jan yummy i will keep this in mind when our cold weather comes,hope you have a lovely day xx

Miss Val's Creations said...

Although I don't eat meat, the cabbage looks delicious. What a perfect side dish.

peppylady (Dora) said...

Sure is a different way of doing red cabbage.
Coffee is on

Margaret D said...

Love lamb.

Iris Flavia said...

This looks mouth-watering and reminds me of my late Mum.

Pat @ Mille Fiori Favoriti said...

Happy New Year!

This looks like a delicious winter meal full of good flavor.

Sajjao said...

Hi very good blog
Thank for sharing such a valuable information

Jo said...

That looks delicious. I never tend to cook lamb in a casserole.

DIMI said...

What a delicious recipe!
I love lamb! Thank you for sharing!
Enjoy your day and new week!

~Lavender Dreamer~ said...

This is a dish I never make...I should try to make it soon! It would be a wonderful change of pace...or change of taste! Thanks! Happy new year!

William Kendall said...

I'd go for that.

Laurel Wood said...

All the best to you in the new year.
A very interesting recipe.

Out on the prairie said...

A good variety of flavors,the cabbage sound fun to add

Magic Love Crow said...

Sounds really good! Thank you Jan! Big Hugs!