Lamb and vegetable stew

 

Recipe can be made a day ahead, serves 6

Ingredients:
1kg diced lamb forequarter
1/2 teaspoon seasoned pepper
1/2 cup (75g) plain flour
1/4 cup (60ml) vegetable oil
20g butter
1 medium (350g) leek, sliced
11/2 cups (375ml) beef stock
2 medium (2409) carrots, sliced
1 medium (2009) parsnip, sliced
2 celery sticks, thinly sliced

Method:
Toss lamb in combined pepper and Hour, shake away excess flour. Heat 2 tablespoons of the oil and butter in large heavy—based pan, add lamb in batches, Cook, stirring until well browned; drain on absorbent paper.
Heat remaining oil in same pan, add leek, cook, stirring, until soft. Return lamb to pan with stock, simmer, uncovered, about 10 minutes or until thickened slightly; stir in carrots, parsnip and celery.  Cook for at least 1 hour or until lamb is tender.