Slow Cooked Lamb Casserole with Tuscan Herbs

Slow Cooked Lamb Casserole with Tuscan Herbs

Serves: 6

Ingredients:

1kg lamb neck, cut into cubes
1 large brown onion, chopped
3 carrots, cut into chunks
3 celery sticks, cut into chunks
1 garlic clove, crushed
1 tbsp plain flour
1x 400g can cherry tomatoes
250ml red wine
500ml beef stock
1 heaped tbsp Bridestowe Tuscan Herbs
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp light soy sauce
Olive Oil
Optional: Add extra root vegetables like potato or turnip

Method

Heat a little oil in a large pan and brown lamb well. Transfer to a slow cooker or casserole dish.
In the same pan, cook onion until softened. Add garlic and cook for 1 minute.
Stir in flour and cook briefly. Add carrots, celery and any extra vegetables. Cook for 2-3 minutes.
Pour in red wine and bring to the boil. Add beef stock and simmer for a few minutes until slightly thickened.
Stir in tomatoes, Bridestowe Tuscan Herbs, bay leaf, Worcestershire sauce and soy sauce. Bring back to the boil.
Pour everything over the lamb.
Cook: Slow Cooker on LOW for 4-5 hours OR Oven Casserole 140°C for about 3 hours.
For best flavour, refrigerate overnight and remove any solidified fat before reheating.
Serve with chopped parsley and crusty bread.