Braised Welsh lamb with redcurrant and rosemary sauce

Method

1. Cut the lamb into chunks and season with salt and freshly ground black pepper.

2. Heat the oil in a casserole and fry the lamb for 4-5 minutes, until browned.

3. Add the mushrooms, stock, wine, redcurrant jelly and rosemary. Bring to the boil. Reduce the heat and simmer for 2 hours, or until meat is very tender.

4. Check the seasoning. Mix the cornflour with 2-3 tablespoons of water to make a smooth paste and stir in to the cooking liquid to thicken. Cook for 4-5 minutes, stirring continuously. If you prefer not to use cornflour, simply bubble the sauce for an extra 10-15 minutes or so, until reduced and thickened.

5. Meanwhile, top and tail the green beans and cook briefly in boiling water for 2-3 minutes.

6. Heat the butter in a frying pan and add the garlic. Fry the beans and chestnuts for 3-4 minutes, until they are hot and coated with the garlic butter. Serve the vegetables with the lamb, accompanied by creamy mashed potatoes.

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Ingredients

900g Welsh stewing lamb
2 tbsp Olive oil
120g button mushrooms
600ml lamb stock
125ml Red wine
1 tbsp redcurrant jelly, or to taste
2 sprigs Rosemary
1 tbsp cornflour
salt and fresh ground black pepper

For the vegetables

150g green beans
50g Butter
1 garlic clove, chopped
25g roasted Chestnuts, chopped
mashed potatoes, to serve

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