Italian lamb casserole

Ingredients

• Lamb leg

  Domestic, shank half, separable lean only, trimmed to 1/4" fat, choice, raw

  800g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Bay leaf

  Spices

  100g

• Rosemary

  Spices, dried

  2 tbsp or 7g

• Parsnips

  Raw

  2 parsnip or 200g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Preheat oven to 180°C (350°F).
3. Heat a large enamelled cast-iron casserole over high heat. Coat lamb with oil and cook, in small batches, for 5 minutes, or until browned. Remove from pan and set aside. Add onion, carrot and celery to pan and cook for 5 minutes, or until soft. Return lamb to pan, then add garlic, red wine and tomato paste and cook for a further 5 minutes. Add stock, bay leaf, rosemary and enough water to ensure lamb is covered. Cover with lid and bake in oven for 1 hour.
4. Add parsnip and cook for a further 40 minutes.
5. Serve sprinkled with parsley.

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