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
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.