Even I can’t continue to kid myself the weather is anything other than cold now in the UK. The arrival of bonfire night (November 5th) calls for plenty of comfort food, the type of thing that sticks to your ribs. Big flavours, slowcooked meat that is soft enough to be cut with a spoon, side dishes like mustard mashed potatoes and braised red cabbage rather than salads are now the order of the day.
This dish just makes me smile thinking about it. The flavours with the lamb all just marry together so well as they get to know each other for a few hours in nice warm oven.
This can be made a good few days in advance and reheated in around 30 minutes in a hot oven. It could even be frozen and warmed up without defrosting.
Serve with mustard mash and a steamed vegetable. Light the fire, draw the curtains and put your feet up…
2 neck fillets of lamb or other boneless stewing cut in large pices (3cm chunks)
2 Tbsp oil
25g butter (or dairy free alternative)
1 Tbsp plain flour (or gluten free flour mix)
1 finely diced large shallot
500ml good quality stock
125ml glass of red wine
2 Tbsp redcurrant jelly
4 large sprigs of fresh thyme
1 drained and rinsed can butter beans
Additional wine for deglazing
1. Preheat oved to around 140C
2. Put oil in pan and fry the lamb in small batches to get a good colour (don’t burn it!) on all sides.
3. Remove the lamb from the pan into a casserole dish.
4. Deglaze the pan with a small amount of wine and pour this into the caserole dish.
5. In a seperate pan, gently fry shallot in butter(or dairy free alternative) until it is transparent (don’t let it go brown!).
6. Add flour and cook stirring all the time for 1 minute.
7. Slowly add the stock in small batches, stirring all the time.
8. Add the wine, jelly and thyme and bring to the boil.
9. Add beans and stok mix to the casserole dish and place into the oven for 2 hours
10. Strain the liquid off into a large pan and bring to a fast boil to reduce the amount of liquid until it becomes thick enough to coat back of a spoon.
11. Taste liquid and season with salt and pepper as required and return meat to the pan.
12. Serve and enjoy on a cold winter’s evening.