Drunken lamb casserole
serves
6
Drunken lamb casserole
"This casserole is based on a traditional French stew of lamb and vegetables called navarin. I’ve made a ‘drunken’ version heavy on the white wine and dry vermouth" - Matt Moran.
Ingredients (12)
- 2 tbs extra virgin olive oil
- 50g unsalted butter
- 800g lamb neck, cut into 6cm pieces
- 12 pearl onions, peeled, left whole
- 1 small (400g) celeriac, peeled, cut into 4cm pieces
- 2 small parsnips, peeled, cut lengthwise into 4 wedges
- 1 garlic bulb, halved
- 2 rosemary sprigs
- 1 cup (250ml) dry white wine
- 1 cup (250ml) white vermouth
- 4 cups (1L) beef stock
- Mashed potato plus crispy sage, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil and butter in a large flameproof casserole or heavy-based saucepan over medium-high heat. Season lamb and add to casserole. Cook, turning, for 6-8 minutes or until browned all over. Remove lamb and set aside. Add pearl onions and cook for 5-6 minutes or until starting to brown. Add celeriac and parsnip, reduce heat to medium and cook, stirring well, for 5-6 minutes or until golden brown. Transfer to a large plate and set aside.
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2.Return lamb to pan with garlic and rosemary, and cook for 5 minutes. Add wine and vermouth, and stir in reserved vegetable mixture. Add stock, bring to the boil, then simmer for 5-6 minutes for flavours to develop. Reduce heat to low and simmer for 25-30 minutes. Season to taste, cover and simmer for 1 hour to 1 hour 30 minutes or until lamb is tender.
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3.Divide casserole among serving plates. Serve with mashed potato and fried sage.
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