Classic lamb Stew

Ingredients: 1kg (serves 3-4) or 2kg (serves 7-8, just double other ingredients) Diced shoulder or leg of lamb, 50g plain flour, 5g olive oil, 4 medium carrots sliced 1/2 inch thick, 8 small onions peeled, 500ml red wine, 1 large clove of garlic crushed, 1 sprig of thyme, 100g button mushrooms, 500ml chicken gravy or 1 litre chicken stock reduced by half, fresh parsley chopped, salt and black pepper.

Serves 3-4 or 7-8

1. Pre-heat oven to 160oC
2. Heat the olive oil in a heavy oven safe pan or dutch oven, combine the flower salt and pepper in a bowl and coat the meat.
3. Fry the coated meat in the olive oil, add the garlic, mushrooms, onions and garlic and cook for a few minutes.
4. Pour the wine over the lamb and vegetables, stirring constantly to combine. Allow the wine to reduce by half and add the thyme and chicken gravy/stock.
5. Cover and place in the pre-heated oven. Cook until tender (about 1.5 - 2 hours).
6. Remove from oven, add seasoning to taste and mix in the chopped parsley.