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!
View the method
- 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
Back to ingredients
- 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.