Braised Lamb

Ingredients

 • 2 tsp sherry
• ½ medium tomato
• 1 Tbl tomato paste
• ¼ cup beef stock
• ¼ cup carrots
• ¼ cup celery
• 1 tsp oil, olive
• ¼ cup onion
• 3 oz Lamb, trimmed to 1/4 fat
Spices / Flavoring

 • 2 tsp garlic
• ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp thyme
• ¼ tsp allspice
Side Dish

 • ¼ cup rice, brown cooked
• 1 tsp lemon juice
• ¼ cup broccoli

Preparation:
Heat half of the olive oil in a heavy
flame-proof casserole. Add the onion
and saute for 3 to 4 minutes until soft.
Add the garlic and cook for a further
2 minutes. Add the tomato paste,
carrots, tomatoes, sherry, beef stock,
and seasonings. Bring to a boil.

Heat the remaining olive oil in a frying
pan and brown the lamb on all sides.
Add the lamb to the casserole, cover
and cook in a preheated oven at 180
C (350 F) for 1 1/2 to 2 hours, stirring
from time to time, until the meat
comes away from the bone easily.
Lower the oven temperature to 110
C
(225 F)
.

Strain the sauce from the casserole
into a saucepan leaving the lamb in
the casserole dish to keep warm (in
oven)
.

Boil strained sauce steadily until
reduced by about half, stirring, until
thickened. Place the lamb on
a
warmed serving plate and pour on
the sauce. Garnish with thyme.

Steam broccoli and drizzle lemon
juice over it. Serve on the side with
cooked rice.

Enjoy!