Mulled Wine Lamb Stew
A rich and hearty lamb stew served with wild rice
4
Serves
10 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Greenlea Butcher Shop
Low and slow with warming spices turns this lamb shoulder into something truly special. Serve with your favourite type of rice.
Recipe has been converted with permission from Greenlea Butcher Shop
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Ingredients
Lamb stew
500g Quality Mark lamb shoulder
boneless
¼ cup seasoned flour
i
2 Tbsp olive oil
1 onion
peeled and chopped
2 carrots
sliced into 1 cm rounds
2 parsnips
sliced into 1 cm rounds
4 garlic cloves
smashed
1 cinnamon stick
2 star-anise
6 cloves
2 Tbsp butter
1 cup red wine
2 cups beef stock
1 Tbsp white sugar
2 Tbsp balsamic vinegar
½ orange
sliced
1 tsp salt
2 fresh rosemary
i
sprigs
Method
For the lamb stew
1
Preheat oven to 160°C.
2
Drain the diced lamb pieces and pat dry. Dredge in the seasoned flour until all pieces are well coated.
3
Heat oil in a casserole or dutch oven. Add onion, carrot, parsnip, garlic, cinnamon, star anise, and cloves. Fry for 5 minutes, stirring until fragrant. Transfer to a plate and reserve.
4
Add butter to the pan, shake off excess flour from the lamb and dredged meat to the pan.
5
Sear for 5 minutes until browned on on all sides. Add wine and deglaze the pan, scraping to loosen the bits at the bottom of the pan.
6
Add the vegetables and aromatics back into the pan, plus broth, sugar, balsamic vinegar, sliced orange and rosemary and/or thyme. Bring to simmer and cover.
7
Place in the oven and bake at 160°C for 1 hour 30 mins.
8
Serve over wild rice.
