Swiss braised lamb

This is a great way of cooking meat until it is really tender. You can use pork or poultry instead of lamb if preferred. It may be tender enough to eat, but if needed, you can blend a portion of the meat with some of the vegetables and juices. You can also add a dash of cream to fortify.

Preparation time:20 - 30 minutes

Serves:2 - 4

Cooking time:1 hour 50 minutes

  • Ingredients
    • 800g thickly cut leg of lamb
    • 400g potatoes, chopped
    • 200g carrots, chopped
    • 1 small celeriac, chopped
    • 1-2 onions, chopped
    • 1 clove garlic
    • 1 glass of white wine (or stock)
    • Vegetable oil
    • Salt and pepper
  • Method
    1. It may help to beat the meat before cooking, to help tenderise. Place in a plastic bag or cover with a clean cloth and use a rolling pin.
    2. Rub the meat with salt and pepper and fry in the oil in a flameproof casserole dish until browned on all sides.
    3. Add the white wine (or stock) and place the vegetables around the meat.
    4. Cover with a well-fitting lid and braise for 1. hours in a fairly hot oven. (200° C, 180° C fan oven, gas mark 6).