Red wine braised lamb
|600 g||lamb leg chops|
|2 tbsp||vegetable oil|
|1||onion — chopped|
|3||celery sticks — chopped|
|3||carrots — sliced|
|2 tsp||dried oregano|
|2 tsp||garlic cloves — crushed|
|2 tbsp||tomato paste|
|1 1/2 cup||red wine|
|1 1/2 cup||beef stock|
Preheat the oven to 160C.
Heat a skillet on high heat, season meat with salt and pepper. When the skillet is hot enough, add 2 tablespoons of oil then brown the meat until brown on both sides. Once browned, remove from the skillet, and set aside.
Reduce the heat of the skillet then add the remaining oil and butter, heat until butter is melted. Add chopped onion, celery, carrots and oregano; cook for 10 minutes, until vegetables are soft.
Add crushed garlic and tomato paste to the skillet and cook until tomato paste has darkened and garlic is fragrant.
Add red wine to the skillet and allow to bubble for 30 seconds. Add beef stock and bay leaf and stir to combine.
Transfer the skillet contents to an ovenproof dish and add the meat into the liquid. Cover the ovenproof dish with a lid or foil.
Place in the oven for 1 hour and 30 minutes. Check if the meat is tender, return to the oven if necessary.
Serve with mashed potato and veg or your favourite side dish.
Reprinted with permission from Kgomi Carvalho from Kgomi’s Kitchen, follow along on Instagram for more recipes.