Lamb casserole

• porsi: 4

Bahan-bahan

1.5kg boneless shoulder of Iamb, diced

50g plain flour

2 tbsp olive oil

100 pancetta, chopped

1 large onion, diced

5 carrots, diced

I leek, washed and chopped

2 garlic cloves, crushed

1 tbsp fresh rosemary, chopped

1 tbsp tomato purée

800ml lamb stock

2 bay leaves

Petunjuk

1 In a bowl, add the flour and season with salt and black pepper. Dust the Iamb in the flour, shaking off the excess and set aside.

2 In a large pan, heat the oil and, in batches, fry off the lamb until browned and set aside.

3 In the same pan, add the pancetta and cook until golden brown, then add the onion and cook for five minutes. Add the carrots and the leek and cook for another five minutes. Add the garlic and the rosemary and cook for another 2-3 minutes.

4 Add the remaining flour, the bay leaves and the Iamb stock, then bring to the boil while stirring. Return the lamb back into the pot, and cover and cook for90 minutes, keeping an eye and stirring occasionally.

5 To serve, discard the bay leaves, and season to taste. Serve with mashed potaotes.