Lamb braised with dill and white wine

Name: Lamb braised with dill and white wine
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6
Cuisine: British
Ingredients: 2 tbsp oil or dripping; 1.25 kg RSPCA Assured labelled scrag end of lamb; 2 onions peel and slicked; 2 carrots peeled and sliced; 1 tbsp flour; 150ml white wine; 300ml beef stock; 1 tbsp tomato puree; 1 tbsp Demerara sugar; Salt and Fairtrade pepper; 1 - 1 1/2 tsp dried dill; Mashed potatoes to serve

Ingredients

2 tbsp oil or dripping
1.25 kg RSPCA Assured labelled scrag end of lamb
2 onions peel and slicked
2 carrots peeled and sliced
1 tbsp flour
150ml white wine
300ml beef stock
1 tbsp tomato puree
1 tbsp Demerara sugar
Salt and Fairtrade pepper
1 - 1 1/2 tsp dried dill
Mashed potatoes to serve

Method

This is a hearty, wintery dish. It may take a while to cook but it's definitely worth the wait.

Pre-heat oven to 180°C / 350°F / Gas Mark 4.
Heat the oil in a large pan and fry the pieces of lamb until well browned, then place in a large casserole.
Fry the onions and carrots in the same fat for 2 minutes, then stir in the flour and cook for 1 minute.
Gradually add the wine and stock and bring to the boil, stirring frequently.
Add the tomato purée, sugar, plenty of salt and pepper and the dill and pour into the casserole. Mix well with the lamb and level the top.
Cook in a pre-heated oven for 90–120 minutes or until the lamb is tender.
Serve with mashed potatoes.