This is one of the dishes at the top of my hubby's list as far as meals that I make. I started making it shortly before we got married and I used a Jamie Oliver recipe, but since then it has morphed and I now make it to make use of root vegetables either in excess or getting a bit on the old side.
You'll need either a very large roasting tray, a dutch oven or what I use is a large corningware dish with a lid.
1kg lamb forequarter chops (you could use any cut of lamb)
3tb olive oil
2tb dried rosemary or 3 stalks of fresh rosemary
1 tsp powdered mixed spice
1/2 cup plain flour
2 large carrots, chopped
2 stalks celery, chopped
2 large onions, chopped
+ a few potatoes if you wish, diced
2tb balsamic vinegar
1 cup dry white wine
2 x 420g cans diced tomatoes
1 1/2 cups water
Preheat oven to 180 degrees C
De-stem rosemary if using fresh and put it with 1tsp of olive oil, and the mixed spice in the mortar and pestle and mash until rosemary fragance is released into the oil.
Brush oil onto one side of the lamb and dust all sides with flour, set aside.
Chop all vegetables and set aside.
Put oil in bottom of casserole dish/pan and put on the stove, heat oil until sizzles. Brown lamb well a few pieces at a time and set aside on a plate.
When all the lamb is brown, keep the casserole dish on heat and add balsamic vinegar to the dish - this will caramelise, but stir around the bottom of the pan as it will help dislodge any burnt bits.
Add the veges and stir to ensure all covered with vinegar, and add white wine. Continue stirring until they are soft (about 3-4 mins).
Add tomatoes and water and then return your lamb back to dish. Put lid on and put in the oven.
Turn down the heat to 150 degrees and leave for 3 hours.
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