Gino's lamb casserole is rich with the flavour of fresh herbs and wine - and goes perfectly with his ultimate cheesy mash!
Ingredients
- 400 g14 oz stewing lamb
- 4 tbsp finely chopped fresh rosemary
- 5 tbsp finely chopped fresh mint
- 3 tbsp white wine vinegar
- 3 tbsp runny honey
- 5 tbsp olive oil
- 2 large onions, finely chopped
- 100 g3½ oz button mushrooms
- 3 celery sticks, finely chopped
- 2 large potatoes, finely chopped
- 1 glass of dry red wine
- 1 glass of water
- Salt and pepper
- ½ tin of chopped tomatoes
Method: How to make Italian lamb casserole
Put the lamb with the rosemary, mint, vinegar, honey, salt and pepper in a bowl. Cover with cling film and place in the fridge for about 4 hours to marinate.
Heat the olive oil in a large cast-iron casserole dish and fry the onions, mushrooms, celery and potatoes for about 5 minutes, stirring continuously with a wooden spoon.
Add the lamb steaks along with the marinade, mix well and cook uncovered for a further 5 minutes, stirring.
Add the wine and cook for about 2 minutes to allow the alcohol to evaporate and add the chopped tomatoes.
Add the water, season with salt and pepper, cover the casserole with a lid and cook over a low heat for about 1.5 hours, stirring occasionally.
Serve warm with a scoop of cheesy mashed potatoes.
