One-pot lamb with winter roots and Israeli couscous
Slow cooked lamb shoulder
Serves
4
Prep Time
20 mins
Cook Time
2 hrs
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
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ShareIngredients
500g Quality Mark lamb shoulderi
diced3 Tbsp seasoned flouri
1 leek
white part only, finely sliced2 garlic cloves
coarsely chopped1 large carrots
peeled and diced1 large parsnip
peeled and diced½ a swedei
peeled and diced1/2 cup dry white wine
2 cups beef stocki
1 cup Israeli couscousi
cookedsteamed seasonal greens i
Method
Preheat the oven to 170°C.
Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat.
Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.
Reduce the heat to low and add the leek and garlic.
Cook gently until the leek begins to soften, then add the carrot, parsnip and swede.
Mix in any remaining seasoned flour.
Pour in the wine and allow to bubble up.
Add the stock and mix well, then pour over the lamb.
The liquid should just cover the lamb and vegetables.
If not, add more stock.
Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.
Serve hot with Israeli couscous and steamed green vegetables.
Top with gremolata, if wished.
Nutrition Information per Serving (623g)
This nutrition analysis is based on 4 serves.
