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Lamb in Red Wine   HT  MC  120mins


Serves 4   Hot  Lamb  Meat  Vegetables  Alcohol  Herbs  Main Course  Gluten wheat Dairy Free  Eggless



675g/1˝lb boned Lamb (Leg or Shoulder)

2 Garlic Cloves, crushed
2 Carrots, thickly sliced
1 Onion, sliced lengthways
2 celery sticks, cut into 1 cm/˝ - inch slices
1 tbsp tomato puree
300ml/10fl.oz. Red Wine
300ml/10fl.oz. Hot Fresh Stock
1 tbsp freshly chopped Rosemary
Salt and Black Pepper



1. Preheat the oven to 180C, 350F, Gas Mark 4.   Cut the meat into 2.5cm/1-inch cubes and place  in a heat proof casserole dish together with the vegetables, mixing well.

2. Place the the tomato puree, red wine, stock, rosemary, salt and pepper in a mixing bowl or measuring jug, mix well then pour over the lamb. 


3. Cover with a tight fitting lid or aluminium foil and bake for at least 1˝ hours until very tender.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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