Lamb in red wine and rosemary casserole

This is a slow cook all day in the oven kind of dish that you ant to put in and forget about if your are going on a long walk on a  late autumn or winters day so when you come home it is cooked and ready to go.

650g/1lb 7oz diced shoulder of lamb

2 tbsp plain white flour

1 tbsp olive oil

25g/1oz butter

1 tbsp tomato puree

300ml/½ pint red wine

300ml/½ pint lamb or beef stock

The leaves from 1 or 2 sprig of fresh rosemary

1 garlic clove

1 carrot

1 onion

2 celery sticks

Salt freshly ground black pepper to taste

Take your lamb and put it in a plastic bag with the flour and some of the salt and pepper.  Then give this all a good shake so that then lamb gets covered in flour. Then get a frying pan and get it on the heat . Brown your lamb of a little at a time you want it to cook not stew so you do not want all the meats in all in one go, just a little at a time.  Once it is nice and brown then get it out and but in the casserole dish.

Once all the meat has browned deglaze the pan with the red wine making sure that you get all the browned juices that have stuck to the pan of and in the wine. Add to this the tomato puree, crushed garlic and rosemary leaves chopped and then pour it over the lamb in the casserole dish.

Now crush your garlic and chop your vegetables in to a nice rustic dice and cover the

lamb with them all and finally top up with the stock.

Now all you have to is get this in the oven.  Set your oven for 180c/350f this will take about 1 to 2 hours to cook all depending on the quality of the lamb, if you have a slow cooker it could take even longer about 8 hours.

Then all you have to do is get some jacket potatoes in the oven or a big pan of mashed potatoes and you have the perfect winter dinner.