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    Braised lamb casserole

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    Braised lamb casserole

    • Preparation time: 25 minutes
    • Cooking time: 3 minutes
    • Total time: 3 hours and 25 minutes

    Serves: 6


    1.2kg lamb neck fillet, trimmed of excess fat and sinew, halved

    1 tbsp vegetable oil

    1 onion, finely chopped

    100ml white wine

    500ml chicken stock

    400g can chopped tomatoes

    6 garlic cloves, skin left on and bashed with a knife

    3-4 thyme sprigs

    2bay leaves

    1 tsp fennel seeds

    ½ tsp smoked paprika


    1. Preheat the oven to 160 C, gas mark 2; season the lamb. Heat the oil in a large, ovenproof, lidded casserole dish and add half the lamb. Cook for 10 minutes, turning occasionally until golden. Remove the fillets and set aside on a plate, then repeat with the remaining lamb.

    2. Set aside all the meat and add the onion and celery to the pan; cook for 3-4 minutes until slightly softened. Increase the heat, add the wine and cook for a further 2 minutes until almost completely evaporated.

    3. Add all the remaining ingredients, mixing well. Simmer for a couple minutes, then return the lamb and any juices to the pan. Cover the pan and place in the oven. Cook for 2 hours 30 minutes, until the lamb is meltingly tender. Season and serve with mashed or boiled potatoes and wilted seasonal greens, if liked. 

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