Cut the lamb into 2cm /1 inch pieces removing all sinew & fat. Place in a bowl with the wine,garlic,star anise,coriander seeds and bay leaves. Leave to marinate for 24hrs.
Preheat the oven to 170C/Gas 3. Heat the oil in a frying pan. Remove the meat from the marinate and sear quickly on all sides.Place in a bowl dust the lamb with flour to coat.
Transfer to a lidded casserole add the marinade, tomato puree, all the vegetables and enough stock to cover. Season well. Cook slow for 2 to 3 hours
|Garlic Cloves Peeled||2|
|Red Wine||200ml /7fl oz|
|Braising Lamb||750g/1lb 11oz|
|Baby Leeks Cut Lengthways||4|
|Baby Turnips Whole||6|
|Ckicken Or Lamb Stock||200 to 300ML|
|,Sea Salt &||freshly ground pepper|
Slow cooking has come back into its own as a low-energy, low-cost method of preparing a tasty, hot meal. Originally a 70s tool for the suburban housewife, the slow cooker has gained in popularity and ... keep reading
Indulge yourself with this lightly spiced, refreshing wine from Alsace