Slow-Braised Lamb and Root Vegetable Stew

Method

Make it happen

1. 01

   Dust lamb with flour and seasoning and brown in oil in a large casserole.

2. 02

   Add onion and garlic and cook 5 minutes. Stir in tomato purée.

3. 03

   Add stock, carrots, parsnips, potatoes and rosemary; bring to a simmer.

4. 04

   Cover and cook in the oven at 160°C fan for 2–2½ hours until lamb is tender.

5. 05

   Remove rosemary stems, season and serve in bowls.