Okay… So it’s been a very long while since I’ve posted and an awful lot has changed both professionally and personally. Exciting times and even more exciting changes, but I’ll get to that later. For now, all I want to talk about is how cold the country has suddenly turned. From easily the mildest winter & Christmas that the UK has ever seen to -15°C in the matter of 2 weeks is just incredible.
January sales were rubbish this year, however, I did manage to get myself something I’ve wanted for a long time but have never really been prepared to pay over the odds for it. I figure, if I am going to get a good one in the future, I need to get a cheap one and make sure I don’t destroy it first! Anyways, that thing is a cast iron casserole. I know right!? What 27 (insert sad face here at the impending 30 looming ever closer) year old REALLY wants a cast iron casserole. Me. And I managed to get one from Sainsbury’s for £20. Whether it’s any good we’ll find out!
Anyways, with the drop in temperature it really only means one thing. Slow. Cooked. Meat. That’s right! Something that will warm you up no matter what the weather is outside. I’m trying to avoid overly fatty foods (new year new me right? pfft) so slow cooking is the ideal answer. I’ve wanted to make a braised welsh lamb dish for a while. I love braised lamb shanks but sometimes they’re just too much and where they’re so fatty I’ve wanted to try it out with a leaner meat. So for this recipe I am using a cut called the supreme. I hadn’t heard of it before but it is a cut taken from the very very top of a leg and is really lean making this dish a rich but healthier option. I’m not a massive veg man, but I’ve chucked some extra in here as I figure its a good way to hide veg for kids, but more about that later.
So, here it is, my recipe for braised welsh lamb, a healthy hearty dish! (By the way, the emphasis on Welsh lamb is a note to my brothers faux Welsh girlfriend – who incidentally comes from Crewe in ENGLAND – that good things can come from wales).
Braised Welsh Lamb
- 800 G Lean Welsh Lamb supreme cut if you can get hold of it cut into large chunks.
- Seasoned plain flour.
- 2 Tbsp Rape seed Oil healthier remember
- 2 large red onions thinly sliced
- 3 cloves of garlic crushed and roughly chopped.
- 2 large carrots roughly chopped
- 1 Tbsp Tomato Puree
- 2 large celery sticks roughly chopped
- 300 ml rich beef stock
- 300 ml red wine
- handful of mixed herbs
- Bouquet Garni
- Salt & Pepper to taste
Preheat your oven to gas Mark 3 or 150°C.
In a bowl, season the flour and add the lamb, ensuring that all of the lamb has been coated.
Take a heavy cast iron casserole that you can use both on the hob and in the oven(if you don't have one, cook everything in a flat wide Sauté pan and transfer to a casserole that you can put in the oven) place over a medium heat and add your rape seed oil.
Add your lamb to the casserole and cook until browned. Don't be afraid to get the lamb really crispy here, all that does is add flavour and it softens as it slow cooks. When happy, remove the lamb to a separate bowl to use later.
Add your onions, celery and carrot to the casserole and a little bit more oil and cook until the onion has softened.
Add the red wine to the casserole and deglaze the bottom of it. (This will lift off all the crispy bits that have coated the bottom of the casserole). Re add the lamb and pour in the beef stock. Bring to the boil and then drop the heat and simmer for 10 minutes.
Add the herbs and tomato puree and stir until combined. Once all of the puree has been incorporated, add the bouquet garni, cover with the lid of the casserole and then whack it in the oven for 2.5 hours.
Serve with seasonal veg and crusty bread.