Rich Lamb and Red Wine Casserole

Rich Lamb and Red Wine Casserole

Ready in 1 hour

Gorgeous Lamb and Red Wine Casserole, specially designed by New Zealand Lamb.

"Now living in the UK and with Tesco offering NZ lamb on special so frequently, I am again able to thoroughly indulge in some good Kiwi recipes!! This recipe has been used several times now by me and my diners LOVE it. Thank you BigOven you are continuing to be a huge hit when pals come for dinner....."

- Kiwiaccent

Top-ranked recipe named "Rich Lamb and Red Wine Casserole"

4.6 avg, 5 review(s) 100% would make again

Ingredients

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2 lbs New Zealand Lamb leg meat
2 tbsp sunflower oil
12 shallots
2 cloves garlic
4 rashers bacon; rindless
1 cube lamb stock
250 milliliters red wine
2 tbsp tomato puree
2 tsp fresh thyme leaves
1 bay leaf
350 grams button mushrooms
1 tbsp cornflower
freshly ground black pepper
Preheat; the oven to 190?C/Gas 5.

Original recipe makes 6

Servings  

Preparation

Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato pur?e, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.

Notes

Cook's tips! Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen.

?Meat & Wool New Zealand 2009

For lots more great recipe ideas visit www.nzlambrecipes.info

Credits

Added on Award Medal
Calories Per Serving: 221 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent dish. I put the juices AND the lamb in the dish at first. If you do that, use 1 1/2 TBSP of corn starch instead of just 1.
joedispenza 2 months ago
Now living in the UK and with Tesco offering NZ lamb on special so frequently, I am again able to thoroughly indulge in some good Kiwi recipes!! This recipe has been used several times now by me and my diners LOVE it. Thank you BigOven you are continuing to be a huge hit when pals come for dinner.....
Kiwiaccent 10 months ago
Good, but definitely needs salt. Very rich and satisfying.
Dazifudo 4 years ago
Delicious!!! excellent, very easy to make, nice appearance and taste.
Wandyt 4 years ago
Cook's tips! Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen. ?Meat & Wool New Zealand 2009 For lots more great recipe ideas visit www.nzlambrecipes.info [I posted this recipe.]
newzealandlamb 4 years ago
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