Ingredients

Ingredients For the casserole

• 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes

• 2 tbsp plain white flour, seasoned

• 1 tbsp olive oil

• 25g/1oz butter

• 1 tbsp tomato puree

• 300ml/½ pint red wine

• 300ml/½ pint chicken and beef stock

• leaves from 1 sprig of fresh rosemary, finely chopped

• 1 garlic clove, crushed

• 1 carrot, cut into 1cm/½in dice

• 1 onion, cut into 1cm/½in dice

• 2 celery sticks, cut into 1cm/½in dice

• salt

• freshly ground black pepper

For the potato stacks

• 4 large Maris Piper potatoes

• 75ml/2½fl oz fruity olive oil

• plus extra for greasing

• 2 tbsp roughly chopped fresh rosemary

• 1 tbsp roughly chopped fresh thyme

• salt

• freshly ground black pepper

For the braised red cabbage

• 50g/2oz butter

• 750g/1lb 10oz red cabbage, cored and thinly sliced

• 2 tbsp redcurrant jelly

• 3 tbsp red wine vinegar or sherry vinegar

• 1 orange, finely grated zest and juice

• 250ml/9fl oz ruby port

• salt

• freshly ground black pepper

• 85g/3oz raisins

Description

Cook A Hearty And Unctuous Lamb Dish And Top It All Off With Nick Nairn’s Tasty Side Dishes.

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