toodle.

Lamb, Red Wine and Rosemary Casserole

A hearty lamb casserole slow-cooked with red wine and rosemary, served with crispy potato stacks and braised red cabbage.

DinnerLambSlow CookedRoastCasseroleGluten
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
96.4g
per serving
385.6 g total
Fat
52.6g
per serving
210.2 g total
Protein
42.1g
per serving
168.5 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Tomato Puree
2
tbsp
Redcurrant Jelly
3
tbsp
Red Wine Vinegar
or sherry vinegar
Dairy
25
g
Butter
50
g
Butter
Fruits
1
piece
Orange
finely grated zest and juice
85
g
Raisins
GrainsCereals
2
tbsp
Plain White Flour
seasoned
Liquids
300
ml
Red Wine
300
ml
Chicken And Beef Stock
250
ml
Ruby Port
Meat
650
g
Lamb
boned shoulder, cut into 2cm cubes
NutsSeeds
1
sprig
Rosemary
finely chopped leaves
1
clove
Garlic
crushed
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Rosemary
roughly chopped
1
tbsp
Thyme
roughly chopped
OilsFats
1
tbsp
Olive Oil
75
ml
Olive Oil
fruity plus extra for greasing
Vegetables
1
piece
Carrot
cut into 1cm dice
1
piece
Onion
cut into 1cm dice
2
stick
Celery
cut into 1cm dice
4
piece
Maris Piper Potatoes
large
750
g
Red Cabbage
cored and thinly sliced

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14