Cut: Leg
Serves: 6
Preparation time: 15 mins
Overall cooking time: 1 hr 30 mins
Temperature: 190°C / Gas 5
Cooking method:
- Preheat the oven to 190°C/Gas 5.
- Season the lamb with ground black pepper.
- Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.
- Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.
- Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato purée, thyme and bay leaf.
- Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.
- Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste.
- Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.