Easy Lamb Stew

• vegetable oil↗2 tbsp tbsp
• lamb shoulder↗800g diced g
• onion↗1 large

  coarsely chopped

• carrots↗4 large

  cut into large pieces

• plain flour↗1 tbsp tbsp
• tomato paste1 tbsp tbsp
• lamb stock750ml ml
• bay leaf↗2
• rosemary sprig↗

  or a pinch of dried rosemary

• mashed potatoes

  and greens for serving

Step-by-step instructions

1. 1

   Preheat the oven to 160 °C/140 °C with convection/gas 3. Meanwhile, heat the oil in a large oven‑proof pot. Add the meat in batches and sear over high heat for 5 minutes, then set aside on a plate. Add the onion and carrots, cook for 8‑10 minutes until they begin to brown. Sprinkle with flour and stir for a few minutes, then add the tomato paste and cook a few more minutes. Return the meat together with any released juices to the pot and mix well. Pour in the stock, add the herbs and season. Bring to a gentle boil, then remove from heat.

2. 2

   Cover with a lid and place in the oven for about 2 hours 30 minutes, until the meat is tender. After cooling, the stew can be refrigerated and frozen for up to three months – before reheating, thaw completely, then sauté on the stove for 5 minutes over medium heat until very hot. Let stand for a minute or two, then serve with mashed potatoes and greens.