Ingredients:
- 2 tbsp olive oil
- 1 kg boneless lamb shoulder or leg, cut into chunks
- 1 onion, sliced
- 4 carrots, cut into chunks
- 3 leeks, cut into chunks
- 1 bay leaf
- 2 large rosemary sprigs
- 75cl bottle red wine
- 150ml stock
- 2 tbsp redcurrant jelly
- To thicken sauce:
- Large knob of butter
- 1 tbsp plain flour
Method:
Heat oil in a large casserole pan, then brown the lamb in batches. Remove from pan and set aside. Fry the onion until golden brown.
Add carrots and leeks, and cook, stirring for 5 mins. Return meat to pan, turn up heat and add bay leaf, rosemary, red wine and enough stock to cover all ingredients. Bring to the boil, cover and simmer very gently for 1hr – 1hr 15 mins until meat is very tender.
Season well. Remove rosemary and bay leaf and, using a slotted spoon, transfer meat and veg to hot serving dish. Stir redcurrant jelly into pan juices.
To thicken stew, mash together the butter and flour with a fork to make a soft paste. Whisk into hot sauce, a little at a time, stirring over low heat until mixture thickens. Pour sauce over meat and veg.