French Lamb Casserole

If you don’t have time to sear the meat then just place everything into the slow cooker, however it is a little nicer to sear the lamb. You can add other vegetables like zucchini, little cauliflower florets or replace potato with turnips.

This recipe is low sodium, low sugar, low fat, high protein.

Ingredients

• 1kg lamb, diced, trimmed of fat
• 1 onion, sliced
• 1-2 tsp. thyme
• 1-2 tsp. rosemary
• 3 cups beef stock
• 80g tomato paste
• 4-5 cloves garlic, crushed
• 3 large carrots cut into chunks
• 160g med mushrooms
• 1 cup frozen peas
• Handful chopped parsley
• 2 tbsp. olive oil
• 1 cup white wine
• 1½ cups water
• 2 bay leaves
• 1 tbsp. brown sugar
• 2-3 tbsp. cornflour
• 8-10 shallots, peeled, leave whole or halved
• 2-3 large potatoes cut into chunks

Method

1. Turn on your slow cooker.
2. Heat a fry pan with olive oil. In batches sear your meat for a couple of mins and place into slow cooker.
3. Add sliced onion, thyme, rosemary, garlic, white wine, stock, 1 cup water, shallots, and tomato paste. Simmer on low heat for a few hours. After 4 hours add carrots, potato and mushrooms. If needed you can add some more water and herbs. Simmer a further 2-3 hours.
4. Towards the end add peas, parsley then mix cornflour with ½ cup cold water and pour into casserole, stirring. This should thicken; repeat if you like a very thick sauce.
5. This can cook as long as you like, even overnight, the longer the better for all the flavours to develop.
6. Freeze any leftovers for a meal another time.