Lamb, red wine and rosemary casserole


Lamb, red wine and rosemary casserole

Total Time: 20 Mins


  • 400g diced lamb
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 1 small brown onion, chopped
  • 1 small carrot, peeled, chopped
  • 1 stalk celery, chopped
  • 1/2 red capsicum, chopped
  • 2/3 cup red wine
  • 1/3 cup beef stock
  • 3 teaspoons fresh rosemary leaves crusty bread, to serve


  1. Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.
  2. Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.
  3. Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.