Description

Mary Berry’s Lamb Casserole is a slow-cooked dish that features tender chunks of lamb simmered with vegetables, stock, and a blend of herbs. The slow cooking process ensures that the lamb becomes melt-in-your-mouth tender, while the vegetables and broth create a rich, flavorful gravy. This casserole is an ideal dish for colder months or when you want a filling, satisfying meal with minimal fuss.

Ingredients

Lamb shoulder (1 kg / 2.2 lbs): Diced into bite-sized pieces, ideal for slow cooking.
Carrots (2 large): Peeled and chopped, adding sweetness and texture.
Onions (2 large): Finely chopped, providing the base of flavor.
Garlic cloves (3): Minced, for aromatic depth.
Celery stalks (2): Sliced, adding a subtle crunch and flavor.
Tomato paste (2 tbsp): Adds richness and depth to the sauce.
Beef or lamb stock (500ml / 2 cups): Forms the flavorful base of the casserole.
Red wine (optional, 200ml / ¾ cup): Adds depth and richness to the dish.
Fresh rosemary (a few sprigs): Adds earthy, fragrant notes.
Bay leaves (2): Infuse the dish with aromatic flavor.
Olive oil (2 tbsp): For browning the lamb and sautéing the vegetables.
Salt and pepper: To taste, for seasoning.

Instructions

1. Brown the Lamb:

Heat the oil: In a large frying pan, heat the olive oil over medium-high heat.
Brown the lamb: Season the lamb with salt and pepper. Brown the lamb pieces on all sides, working in batches if necessary, then transfer to a casserole dish or slow cooker.

2. Sauté the Vegetables:

Cook the onions and garlic: In the same pan, add the onions, garlic, and celery. Sauté for 5 minutes until softened and fragrant.
Add the carrots: Stir in the chopped carrots and cook for another 2-3 minutes.

3. Add the Liquid and Herbs:

Pour in the wine and stock: Add the red wine (if using) and tomato paste, stirring to deglaze the pan. Pour this mixture over the lamb in the casserole dish, then add the stock, rosemary, and bay leaves.
Season: Taste and adjust the seasoning with salt and pepper if necessary.

4. Slow Cook the Casserole:

Cover and cook: Cover the casserole dish with a lid and place in the preheated oven at 160°C (320°F) for 2½ to 3 hours. Alternatively, cook in a slow cooker on low for 6-8 hours, until the lamb is tender and the flavors are well-developed.

5. Serve:

Remove the bay leaves and rosemary sprigs before serving. Serve the lamb casserole hot, with mashed potatoes, rice, or crusty bread to soak up the rich gravy.