Winter Lamb Casserole

600g trimmed lamb shoulder, cut into 4cm chunks
2 tablespoons wholemeal plain flour
2 tablespoons canola oil
2 onions, diced
2 carrots, peeled and sliced
3 sticks celery, sliced
½ cup red wine
1 litre salt-reduced beef stock
400g can salt-reduced chopped tomatoes
1 tablespoon salt-reduced Worcestershire sauce
1 tablespoon chopped rosemary
¼ cup roughly chopped flat-leaf parsley
1 tablespoon finely grated lemon zest

1. Preheat oven to 170C. Place lamb in a bag with flour, and shake off excess.
2. Heat 1 tablespoon of oil in a heavy based casserole pan (with lid) over medium heat. Add lamb in batches and cook for 4 minutes each side or until golden. Remove from pan.
3. Add remaining oil and cook onion, carrot and celery for 2 minutes or until vegetables start to soften. Add wine, stock, tomatoes, sauce and rosemary and bring to the boil. Return lamb to the dish.
4. Cover, transfer to oven and cook for 40 minutes. Remove lid and cook for a further 10 minutes. Stir in parsley and lemon zest and served with steamed pumpkin and greens.

Woman’s Day – 10.10.2008