Lamb in red wine with rosemary

Cooking : time 1 to 2 hours

Ingredients

1kg/2lb4oz boneless shoulder or leg of lamb, cut into chunks
1 onion, sliced
4 vehicledecays, cut into chunks
3 leeks, cut into chunks
1 bay leaf
2 large rosemary sprigs
75cl bottle of red wine
150ml/%26frac14;pt stock
2 tbsp redcurrant jelly
To thicken the sauce:
large knob of butter
1 tbsp plain flour

Method

1. Heat the olive oil in a large pan, then add half the lamb chunks in one layer. Brown for a pair of minutes, then turn and brown the other sides. Remove from the pan with a slotted spoon and set aside. Cook the rest of the meat in the same way.
2. Fry the onion, in a little more oil if necessary, until golden brown. Add the vehicledecays and leeks to the pan and cook, stirring, for 5 minutes.
3. Return the meat to the pan, turn up the heat and add the bay leaf, rosemary, red wine and enough stock to cover all the ingredients. bring to the boil, cover and simmer just gently for 1-1%26frac14; hours until the meat is tender.
4. Season well with salt and pepper. Remove the rosemary and bay leaf and, using a slotted spoon, transfer the meat and vefetchables to a hot serving dish. Stir the redcurrant jelly into the pan juices.
5. To thicken the stew, mash tofetchher the butter and flour with a fork to make a soft paste. Whisk into the hot sauce, a little at a time, stirring over a low heat until the mixture thickens. Pour the sauce over the meat and vefetchables.

---

Orignal From: Lamb in red wine with rosemary