Lamb And Shiraz Casserole

(Lamb Shoulder BRN)


  • 900g shoulder of lamb, cubed
  • 2 tbsp. seasoned flour
  • Olive oil
  • 25 g butter
  • 1 onion, peeled and chopped
  • 1 leek, chopped
  • 2 carrots, peeled and chopped
  • 1 heaped tbsp. tomato puree
  • 600mls Shiraz (or any 'big' red)
  • 2 bay leaves


  1. Toss the meat in the flour then brown (in batches) in 1 tbsp of oil and the butter.
  2. Remove with a slotted spoon, then add another tbsp. oil and gently fry the vegetables for 10 minutes.
  3. Return the meat to the casserole, stir in the puree, wine and salt & pepper, stir and bring to the boil.
  4. Cover tightly and place in a preheated oven (160 C/ 325 F/ Gas mark 3) for one and a half to two hours.
  5. Serve with sweet-potato mash (half orange-flesh sweet potato, half-regular potato, mash with plenty of butter) and broccoli.

Sue Lawrence - Style Magazine, Times, London 1999