I always love to cook one pot dish as it is easy with no hassle and by the time the dish is cooked, I will surely enjoy this hearty meal.
Recipe sourced from Eat Your Heart Out with changes
Originally from from Delia
Smith
Serves 6-7
Ingredients
1kg lamb chop cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
450ml red Burgundy or other red wine (1 pour in 600ml)
2 cloves garlic, chopped
2 sprigs fresh thyme or 1/2 tsp dried thyme
1 bay leaf
350g shallots, whole
150g smoked or unsmoked streaky bacon, cut into cubes
150g mushrooms, sliced (I used a mixture of white button mushrooms and fresh shitake)
Salt and freshly milled black pepper
You can either cut the lamb chop into large chunks (5cmx 5cm) or leave it whole (like a 2" steak).
Preheat oven to 140°C.
In a casserole or pan, heat 2 tablespoons of the oil over high heat and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the browned meat to a plate.
Add the sliced onion to the casserole and cook for 3 minutes, until softened. Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in red wine, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove on a very low heat or transfer to the oven – either way it will take 2 hours.
Just before the 2 hours is up, fry the shallots and bacon with 1 tbsp oil for 2 minutes to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
Serves 6-7
Ingredients
1kg lamb chop cut into 2 inch (5 cm) squares
3 tablespoons olive oil
1 medium onion, sliced
1 heaped tablespoon plain flour
450ml red Burgundy or other red wine (1 pour in 600ml)
2 cloves garlic, chopped
2 sprigs fresh thyme or 1/2 tsp dried thyme
1 bay leaf
350g shallots, whole
150g smoked or unsmoked streaky bacon, cut into cubes
150g mushrooms, sliced (I used a mixture of white button mushrooms and fresh shitake)
Salt and freshly milled black pepper
You can either cut the lamb chop into large chunks (5cmx 5cm) or leave it whole (like a 2" steak).
Preheat oven to 140°C.
In a casserole or pan, heat 2 tablespoons of the oil over high heat and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the browned meat to a plate.
Add the sliced onion to the casserole and cook for 3 minutes, until softened. Return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in red wine, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove on a very low heat or transfer to the oven – either way it will take 2 hours.
Just before the 2 hours is up, fry the shallots and bacon with 1 tbsp oil for 2 minutes to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour.
So delicious!
