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Braised Lamb, Thyme & Madeira Casserole<

Braised Lamb, Thyme & Madeira Casserole

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Cooking time:
Cooking Instructions:
Firstly place the flour into a medium bowl, add the lamb, salt and pepper and give the lamb a good toss. Now using a sieve, sift the lamb to remove any excess flour (it is best to do this in batches).

Heat 2 tbsp of oil in a casserole dish and heat, now add the lamb (again you might want to do this in batches) cook on a moderate heat stirring all of the time. Once the lamb has browned remove the lamb and set aside.

Now add the remaining oil to the casserole dish and heat, add the onion, celery and garlic and cook for about 5 minutes or until they have slightly softened. Add the leek, carrot, celery, rosemary and thyme and cook for a further 3-4 minutes.

Add the lamb and the remaining ingredients (except the Madeira & Lamb Wine Reduction) bring to a gentle simmer, cover with a tight fitting lid and place in the oven and cook for 1hr 40 minutes or until the lamb is tender.

Once cooked remove from the oven and place on a moderate heat, add the Madeira& Lamb Wine Reduction, a little more water if necessary and season to taste and cook for a further 5 minutes.

Great served with creamy mashed potato and braised red cabbage.
120g Epicure Madeira & Lamb Wine Reduction
450g Lamb Neck Fillet (Diced)
2 tbsp Plain Flour
Sea Salt (to taste)
Ground Black Pepper (to taste)
3 cloves Garlic (peeled & crushed)
3 tbsp Olive/Rape Seed oi
1 Onion (peeled & chopped)
2 Celery (chopped)
1 medium Celeriac (peeled & roughly diced)
1 Leek (washed & sliced)
1 Carrot (peeled & diced)
250g Chopped Tinned Tomatoes
1 tbsp Tomato Puree
500ml Lamb Stock
400ml Water
2 tbsp Fresh Rosemary (chopped)
1 tbsp Fresh Thyme Leaves
2 Bay Leaves

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