LAMB CASSEROLE WITH RED WINE | RECIPES | JAMIE OLIVER
This slow-cooked stew is so simple to prepare and gives consistently good results. If you don’t want a straight-up casserole, or are looking for ways to use up leftovers, I’ve given you two topping variations – delicious fluffy dumplings, or creamy mash for a hearty shepherd’s pie. The choice is yours!
Total Time 2 hours 30 minutes
Yield 4 - 6
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Trim the ends off the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice them lengthways and roughly chop. 3. Put a casserole pan on a medium heat. Put all the vegetables, bay and rosemary into the pan with 2 tablespoons of olive oil and fry for 10 minutes. 4. Dice the lamb into roughly 2cm cubes (if it isn’t already), then add to the pan with the flour. 5. Pour in the wine and tomatoes. Give it a good stir, then season with a pinch of sea salt and a few grinds of black pepper. 6. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, or until the meat is tender and delicious, removing the lid for the final 30 minutes and adding a splash of water if it looks too dry. (You could also simmer over a medium-low heat on your hob if you prefer.) 7. Remove the bay leaf and rosemary stalks, season to taste, then serve. Or finish it off with one of these toppings… TO MAKE THE DUMPLINGS 1. Preheat or turn the oven up to 190°C/375°F/gas 5. 2. Put the flour and a pinch of sea salt and black pepper into a bowl, then grate in the cold butter. Using your fingers, gently rub in the butter until it begins to resemble breadcrumbs. Then add a splash of cold water to help bind it into a dough. 3. Divide the dough into 12 pieces and gently roll each into a round dumpling. The dumplings will suck up quite a bit of moisture, so if your stew looks dry, add a cup of boiling water and give it a good stir. 4. Place the dumplings on top of your stew and press down lightly, so they’re half submerged. Cook in the oven, or on the hob over a medium heat, with the lid on for 30 minutes. TO MAKE SHEPHERD'S PIE 1. Preheat or turn the oven up to 190°C/375°F/gas 5. Transfer your cooked stew to a large baking dish. 2. Peel the potatoes, cut them in half into even-sized pieces, and put them into a pan of salted, boiling water. Boil for about 10 minutes or until tender, then drain, steam dry and return them to the pan. 3. Add the milk, butter and a pinch of salt and pepper, then mash until smooth and creamy, adding another splash of milk if necessary. 4. Roughly top the stew with the mashed potato (don’t worry about it being smooth and even), pick over a few rosemary leaves and lightly push them into the potato. 5. Drizzle with some olive oil, lightly coating the rosemary leaves, then cook in the oven for 25 minutes, or until golden and bubbling.
Nutrition Facts : Calories 501 calories, FatContent 22.8 g fat, SaturatedFatContent 8.4 g saturated fat, ProteinContent 31.8 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 10.4 g sugar, SodiumContent 1 g salt, FiberContent 3.6 g fibre
HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY RECIPE | BBC ...
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Provided by James Martin
Categories Main course
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Nutrition Facts : Calories 564 calories, FatContent 27 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 48 grams protein, SodiumContent 1.5 milligram of sodium
More about "wine with lamb recipes"
SLOW-ROASTED LAMB | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 458 calories per serving
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. GET AHEAD For the stuffing, put a high-sided roasting tray (25cm x 30cm) on a medium-high heat with 2 tablespoons of olive oil. Squeeze the sausagemeat out of the skins straight into the pan, breaking it up with the back of a spoon. Let the sausage start to crisp up, stirring occasionally, then tear in the sage leaves. Trim the fennel, peel the onions, then roughly chop both, add to the tray, and cook on a medium heat for 20 minutes, or until soft and caramelized, stirring occasionally. Pour in the wine and let it completely cook away, then season to perfection, tasting and tweaking. Chop the bread into 2cm chunks and stir in, then turn the heat off and leave to cool completely. Lay out the lamb on a clean work surface. Scrunch and spread the cold stuffing all over the meat, then roll it up, sealing the filling inside (if any falls out, just poke it back in at the ends once tied up). Cut yourself eight 60cm lengths of string, slide them underneath the lamb at regular intervals, then tie them up at the top. Wipe out the tray, chuck in the lamb bones, break apart and add the unpeeled garlic bulb, then sit the lamb on top. Cover and refrigerate overnight. ON THE DAY Preheat the oven to full whack (240°C/475°F/gas 9). Get the lamb tray out of the fridge, rub the meat with a little olive oil, place in the oven, and turn the temperature down to 150ºC. Roast for 4 hours, or until tender, basting every hour with the tray juices and adding a splash of water each time. Remove from the oven and transfer the lamb to a serving platter. Cover with tin foil and a clean tea towel, and leave to rest for 1 hour. Use a spoon to skim the fat off the tray of bones (save it in a jar for tasty cooking another day). Put the tray over a medium heat on the hob and stir in the flour, jam and a swig of red wine vinegar, scraping up all the sticky bits from the base of the tray. Cook for a couple of minutes, then pour in 1.2 litres of water. Let it simmer on a low heat to the consistency of your liking, stirring occasionally. Pass the gravy through a sieve into a pan and season to perfection, tasting and tweaking. Simmer on the lowest heat until needed. TO SERVE Uncover the lamb, spooning any resting juices into the gravy. Cut away the string, then spoon over the Green sauce. Take it to the table, ready to carve in front of your guests.
SLOW COOKED LAMB SHANKS IN RED WINE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 1741.9 per serving
- Serve up on individual plates and enjoy.
RECIPES | FOOD & WINE
From foodandwine.com
EASY LAMB RIBS RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
RACK OF LAMB WITH RED WINE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
26 MOST POPULAR LAMB RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST LAMB SHANKS SLOW COOKER RECIPES | YUMMLY
From yummly.com
LAMB, RED WINE AND ROSEMARY CASSEROLE RECIPE - BBC FOOD
From bbc.co.uk
LAMB RECIPES - BBC FOOD
From bbc.co.uk
LAMB SHANK RECIPES | ALLRECIPES
From allrecipes.com
MINTY LAMB STEAKS - RECIPES - HAIRY BIKERS
From hairybikers.com
LAMB CHOP RECIPES | MARTHA STEWART
From marthastewart.com
SLOW-COOKER RED WINE-BRAISED LAMB SHANKS - WOOLWORTHS
From woolworths.com.au
23 LAMB RECIPES FOR CHRISTMAS | GOURMET TRAVELLER
From gourmettraveller.com.au
LAMB MARINADE RECIPES COLLECTION (EASY & FLAVORFUL OPTIONS)
From craftbeering.com
SLOW ROASTED SHOULDER OR LEG OF LAMB | COMMUNITY RECIPES ...
From nigella.com
LAMB BURGER RECIPES | ALLRECIPES
From allrecipes.com