A traditional, warming casserole is a tasty treat during the winter. If you brown the flour before adding it to the meat juices it helps give it really delicious rich, dark gravy. You can add other winter vegetables instead of the parsnips and turnips – try Swede, celeriac or pumpkin for a different flavour.
Serves 4; Time to prepare: 25 mins; Time to cook: approx 2 1/4 hours; Cals per portion: 760
Ingredients: 15g/1/2 oz flour; 30ml (2 tbsp) oil; 225g (8oz) small onions, quartered; 2 garlic cloves, crushed; 900g (2 lb) lamb neck fillets; 225g (8oz) each parsnips, carrots and turnips, peeled and cut into large chunks; 600ml (1 pt) lamb stock; 150ml (1/4 pt) red wine. Few sprigs fresh rosemary. To finish: 10ml (2 tsp) wholegrain mustard; 4 slices French bread; 15ml (1 tbsp) oil
- Put the flour on a baking sheet and place under a medium grill for 2-3 mins until browned. Leave to cool. Heat the oil in a large frying pan, then fry the onions and garlic for 4-5 mins until lightly browned. Transfer them to a large casserole dish.
- Cut the lamb neck fillets into about 5 cm (2 in) chunks. Add to the frying pan and fry over a high heat until browned all over (you may need to do this in two batches). remove with a slotted spoon and add to the casserole dish with all the vegetables.
- Stir the brown flour into the pan and cook for 1-2 mins. Gradually stir in the stock and wine, then bring slowly to the boil. Season with salt and freshly ground black pepper and pour into the casserole dish. Add the sprigs of rosemary and stir well.
- Cover and cook in a pre-heated oven at 170oC/325oF;Gas 3 for 1 3/4 hrs. Spread the mustard on the slices of bread and brush them with oil. Uncover the casserole dish, place the bread slices on top and return to the oven for a further 20 mins.
Visit my shop to download this and 9 other Lamb recipes in the Lamb Volume 1 book. A recipe card is also available for download here.