5 from 1 vote
Braised Welsh Lamb
Braised Welsh Lamb
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
A hearty and healthy slow cooked dish using delicious lean cut of Welsh Lamb.
Course: Slow Cooked
Cuisine: British
Author: Steve @ This Guy Cooks
  • 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
  1. Preheat your oven to gas Mark 3 or 150°C.
  2. In a bowl, season the flour and add the lamb, ensuring that all of the lamb has been coated.
  3. 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.
  4. 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.
  5. Add your onions, celery and carrot to the casserole and a little bit more oil and cook until the onion has softened.
  6. 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.
  7. 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.
  8. Serve with seasonal veg and crusty bread.