Mulled wine lamb stew
A rich and hearty lamb stew served with wild rice
Serves
4
Prep Time
10 mins
Cook Time
1 hr 30 mins
Low and slow with warming spices turns this lamb shoulder into something truly special. Serve with your favourite type of rice.
Recipe has been converted with permission from Greenlea Butcher Shop
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ShareIngredients
500g Quality Mark lamb shoulder
boneless¼ cup seasoned flouri
2 Tbsp olive oil
1 onion
peeled and chopped2 carrots
sliced into 1 cm rounds2 parsnips
sliced into 1 cm rounds4 garlic cloves
smashed1 cinnamon stick
2 star-anise
6 cloves
2 Tbsp butter
1 cup red wine
2 cups beef stock
1 Tbsp white sugar
2 Tbsp balsamic vinegar
½ orange
sliced1 tsp kosher salt
2 fresh rosemaryi
sprigs
Method
Preheat oven to 160°C.
Drain the diced lamb pieces and pat dry. Dredge in the seasoned flour until all pieces are well coated.
Heat oil in a casserole or dutch oven. Add onion, carrot, parsnip, garlic, cinnamon, star anise, and cloves. Fry for 5 minutes, stirring until fragrant. Transfer to a plate and reserve.
Add butter to the pan, shake off excess flour from the lamb and dredged meat to the pan.
Sear for 5 minutes until browned on on all sides. Add wine and deglaze the pan, scraping to loosen the bits at the bottom of the pan.
Add the vegetables and aromatics back into the pan, plus broth, sugar, balsamic vinegar, sliced orange and rosemary and/or thyme. Bring to simmer and cover.
Place in the oven and bake at 160°C for 1 hour 30 mins.
Serve over wild rice.
Nutrition Information per Serving (573g)
This nutrition analysis is based on 4 serves and doesn't include the rice.
