Mutton casserole with olives
By: Gino D'Acampo From: Great Food Bites
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 4
Slow-cooked mutton has an appealing matured flavour, which works well in Gino D'Acampo's hearty casserole
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Ingredients
- 6 tbsp Italian Olive oil
- 350g Onions, diced
- 2 Carrots, diced
- 400g diced Pancetta
- 1kg mutton, steak from the leg, cut into 3cm cubes
- 2 tbsp plain flour
- 250ml Red wine
- 80g tomato purée
- 150 g pitted black Kalamata olives, in olive oil
- 200g button mushrooms, quartered
- 400ml beef stock
- 5 Bay leaves
- salt and black pepper, to taste
Method
1. Preheat the oven to 180C/gas 4. Heat the olive oil in a large casserole pan and fry the onions and carrots for 1 minute, until they're just beginning to soften.2. Add the pancetta and cubed meat and cook for about 3-5 minutes, until the meat is sealed. Stir in the flour and cook for a further minute.
3. Pour in the wine and boil down until the alcohol has evaporated.
4. Add the tomato paste, olives, mushrooms and bay leaves and pour in the beef stock. Season with salt and pepper, bring to the boil, cover and cook in the oven for 1hour 30 minutes, until the meat is tender. Serve with a heap of boiled rice.
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