Irish Stewed Lamb (228 )
Rich and delicious a great option for winter days, even better the next day when the herbs and broth have seeped into the meat. Rosemary is high in anti-inflammatory nutrients and it can also boost your mental awareness and memory. Cooked long and slow, the meat becomes tender and infused with flavour.
|1 1/2 kilos boneless lamb leg|
|2 tablespoons extra-virgin olive oil|
|400 ml beef or vegetable broth|
|1 finely chopped brown onion|
|4 cloves of peeled and minced garlic|
|300 ml red wine|
|80 grams wholemeal flour|
|400 grams button mushrooms sliced in half|
|1 teaspoon fresh rosemary leaves|
|1 kilo red skinned potatoes cut into quarters|
|2 celery sticks chopped finely|
|2 large carrots cut into large chunks|
|1 cup finely chopped parsley|
|100 grams peas|
Irish Stewed Lamb Directions
In a large heavy bottomed saucepan add the olive oil and heat to medium, sear the sides of the lamb and cook until surfaces are brown.
Add stock to the slow cooker and place the lamb and all the ingredients into the pot. Cover and cook on low for 8 hours.
After 8 hours turn the slow cooker off and add some cooled stock to a mug to make a paste with the wholemeal flour.
Stir to ensure you do not have any lumps.
Gently stir in the flour paste to thicken the gravy (heat the dish again if necessary). Season with salt and pepper to taste.
Add the parsley last and stir through and serve with hot crusty wholemeal seeded rolls.
Lamb is a red meat and it is advised to eat < 500 grams of red meat per week.
gluten free lactose free