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Spring Lamb and Vegetable Casserole

ingredients

serves 4
1 1/2 lb (680 g) boned shoulder or neck fillet of lamb
1 medium onion
garlic, optional
8 baby carrots
2 3/4 cups (21 fl oz) 600 ml Sauvignon blanc
8 small courgette (zucchini)s, peeled and trimmed
8 asparagus stalks, trimmed
1/4 lb (110 g) slim green beans,trimmed
8 baby leeks or spring onions
2 tbsp chopped fresh basil or parsley
beurre manie
salt pepper

method

1. Remove as much fat and gristle as possible from the lamb and cut it into 2 in/5 cm cubes.

2. Peel and thinly slice the onion. In a non-stick or well-sea­soned frying pan, seal the meat all over and transfer it to a casserole.

3. Lightly brown the onion and put with the meat, adding the peeled and crushed garlic (if using it) to the onion in the pan. Add the scrubbed, trimmed carrots.

4. Pour the wine into the frying pan, bring to the boil, scraping up any residues, and pour 4-5 tablespoons over the meat and vegetables.

5. Cover and simmer on a low heat for about 45-60 minutes. After half an hour, add the rest of the vegetables and half the herbs.

6. If, once the stew is cooked, you want to thicken the sauce, do so by straining the cooking juices into a small frying pan and reducing them to the required amount, or stir a little beurre manie into the casserole.

7. Season to taste and stir in the rest of the herbs. Steamed or boiled new potatoes are the perfect accompaniment.

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