IN THE POT | LAMB, RED WINE & ROSEMARY CASSEROLE

Spring seems to be struggling to get the upper hand on Winter and when it does succeed it will be time to put the slow cooker back into the cupboard.  So while the weather is still cool enough I’m trying to get in some last minute comfort foods.

This dish I didn’t make in the slow cooker I used my favourite pot, but you could totally do it in the slow cooker if you wanted.  I served this with homemade bread (recipe here) and it wasn’t bad.

I don’t know why I do it to myself but I don’t think I’m a fan of cooking with wine.  Maybe I just don’t reduce it enough to get the wine taste out of it but it’s just too strong.

Also it kind of went a really unappealing brown/purple colour.  It was ok, but I don’t think I’ll be rushing out to make it again.

Just as an aside, I doubled the recipe and made it for 4 (but it served 5).

Lamb, Red Wine & Rosemary Casserole

400g diced lamb

1 tablespoon plain flour

2 tablespoons olive oil

1 small brown onion, chopped

1 small carrot, peeled, chopped

1 stalk celery, chopped

1/2 red capsicum, chopped

2/3 cup red wine

1/3 cup beef stock

3 teaspoons fresh rosemary leaves crusty bread, to serve

1.  Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.

2.  Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.

3.  Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.

Serves: 2

Source: Super Food Ideas – October 2007, Page 19 Recipe by Kerrie Sun