Slow-cooked lamb casserole with loads of veg
Hunkering down with this slow-cooked lamb casserole served with tonnes of veg. I'm using a mixture of lamb neck and shoulder, two cuts that melt in the mouth when cooked slowly for hours.
- 500g lamb meat
- 3-4 carrots
- 2-3 white potatoes
- 2-3 parsnips
- 1 onion
- 500ml chicken stock
- 3 bay leaves
- Sprigs of fresh sage, rosemary and thyme
- 1 tablespoon of flour
- A few cabbage leaves
- 100g peas
- 1 x 400g cannellini beans
How To Make It
Step 1.Brown 500g of meat, chuck in some chunks of peeled carrots, potatoes and parsnips, a sliced onion and about 500ml of chicken stock.
Step 2.Add the 3 bay leaves, sage, rosemary and thyme and whisk in a spoon of flour to thicken it slightly.
Step 3.Cook for a few hours
Step 4.Just before serving add some cabbage, peas and cannelini beans then serve with some bread. Baby wise it makes great finger food or whizz into a puree.
Serve & Enjoy
Healthy goodness on a plate. Lots of vitamins, iron, folate, protein and warmth.