New zealand winter red wine lamb
This dish evokes childhood memories of returning home from winter sports; to a warm home, with tasty food on the table. Created by mum, passed on to me, love sharing it with my friends and family and so will you. Trust me!
- 600g diced New Zealand Lamb
- 15g Butter
- 2 sticks of Celery
- 1 large Carrot, diced
- 1 medium Parsnip diced
- 1 large Red Onion diced
- 1 small Leek sliced
- 1 tsp crushed Garlic
- 1 and 1/4 Cups of New Zealand Red Merlot
- 1 Massel Chicken Stock cube
- 1 and 1/4 of Cups Water
- 1/4 Cup of Tomato Paste
- In a heavy based stove top to oven pan melt your butter on medium heat.
- Add chopped lamb, and turn to seal all sides, until light brown (approx 1-2 minutes).
- Remove meat.
- Add garlic, red onion and fry gently until the onion is slightly soft.
- Now add a quarter of a cup of red wine, stirring bottom of pan with wooden spoon.
- Add rest of vegetables, simmer for a couple of minutes.
- Now return meat to pan, with tomato paste, add a further quarter cup of red wine, stock cube, and half a cup of water.
- Place lid on pan, simmer on a very low heat for 15minutes.
- Whilst simmering, heat oven to 180c
- When the oven is at the right temperature, remove lid, stir and add the rest of the water and red wine.
- Return lid to pan and place in the center of oven, and cook for an hour and a half, stirring occasionally, if needed you can add a little extra liquid, if stock is drying out.
- Mum serves hers with Green beans and mashed Potatoes shaped like rugby balls, I find it equally as good with steamed rice and minted peas.