1 tbsp olive oil
2 carrots, cut into 0.5cm pieces
3 celery stalks, cut into 0.5cm pieces
2 leeks, trimmed and cut into 0.5cm pieces
4 garlic cloves, finely chopped
½ x 20g pack rosemary, leaves finely chopped
½ x 15g pack oregano, leaves roughly chopped
3 bay leaves
2 tbsp tomato purée
250ml red wine
500ml fresh chicken stock
400-500g leftover lamb, cut into 0.5cm pieces
250ml leftover roasting juices or gravy (optional)
1. Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.
2. Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season; serve with polenta, mash or pasta, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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