Serves 4-6 

  • 3 tablespoons light olive oil
  • 1-1.5kg lamb shoulder or leg, boned and cut into cubes (ask your butcher to do this)
  • 1 tablespoon plain flour
  • 2 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 8 small pickling onion  – if you don’t have these add an extra onion
  • 4 carrots, peeled and cut into short lengths
  • 2 parsnips, peeled and cut into short lengths
  • 8 small potatoes, peeled
  • 400g tomatoes, peeled and seeded
  • Sprigs of thyme
  • 2 tablespoon finely chopped parsley
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 2 cups chicken stock or water
  • 200g (7oz) green beans, blanched 

Heat oven to 180C/350F. Heat a little of the olive oil in a heavy-bottomed casserole dish that will take direct heat, and brown one-third of the meat. Remove the meat, add a little more olive oil, and continue process until all the meat is browned. Sprinkle the last of the meat with flour, salt and pepper, and cook for 2 or 3 minutes on both sides until flour also browns.  Add remaining meat and mix well. 

Remove meat, and add remaining 2 tablespoons of oil. Add garlic and chopped onion and cook until soft. Add celery, pickling onions and carrots and cook for 5 minutes. Return meat to pan, then add parsnips, potatoes, tomatoes, thyme, parsley, bay leaf and salt and pepper and chicken stock or water to come two-thirds of the way up the side of the casserole. Bring to the boil on top of stove then place in oven for 11/2 hours. Remove once or twice during that time and turn meat and vegetables over so that they cook evenly. Toss blanched green beans into the casserole for the last 5 minutes of cooking, and serve. 

Serve with mashed potatoes. 

This recipe is from Old Food by Jill Dupleix


2 comments. Leave a Reply

  1. Thanks for some quality points there. I am kind of new to online , so I printed this off to put in my file, any better way to go about keeping track of it then printing?

  2. Thanks for the post

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