Rosemary Lamb Casserole

A beautifully simple casserole dish, goes well with roast root veg (parsnips, beetroot, turnip and potatoes).

650g/1lb 7oz diced lamb

1 tbsp plain white flour

1 glug olive oil

25g/1oz butter

large glass red wine

½ pint stock

two sprigs of rosemary and thyme

1 garlic clove, chopped

1 tbsp tomato puree

1 carrot, chunky chopped

1 onion, sliced

salt & freshly ground black pepper

Preheat the oven to 160C/340F/Gas 4. Put the lamb in a bag with the flour and salt and pepper, give the bag a shake so the meat is well coated. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring until all the pieces of lamb are well browned. Transfer to a casserole. Add the puree & red wine to the pan, scraping up any bits that have stuck to the pan. Add this to the casserole dish and all other ingredients. Add a little seasoning, cover with a lid and bake for 2 – 3 hours.