Australian Lamb Casserole
A hearty, comforting casserole filled with tender lamb and crunchy vegetables. Perfect for a cold winter's night.
Ingredients
- ●1.5 kg Lamb shoulder
- ●2 tbsp Olive oil
- ●1 large Onionchopped
- ●2 medium Carrotpeeled and chopped
- ●3 large Potatopeeled and chopped
- ●2 tbsp Tomato paste
- ●1 cup Red wine
- ●2 cups Beef broth
- ●1 tsp Dried thyme
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Preheat oven to 160°C (325°F).
- 2
Season the lamb with salt, thyme and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the chopped carrot and potato to the pot and cook for a further 5 minutes.
- 6
Add the tomato paste and cook, stirring constantly, for 1 minute.
- 7
Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom.
- 8
Return the lamb to the pot and bring the mixture to a boil.
- 9
Cover the pot with a lid and transfer to the preheated oven.
- 10
Bake for 2 1/2 hours, or until the lamb is tender and the vegetables are cooked through.
- 11
Serve hot, garnished with fresh thyme if desired.