Oven-baked Lamb and Vegetable Casserole

clock 20 minutes + 2 hours 5 minutes bowl Serves 4


  • 1kg boneless lamb leg, cubed
  • ¼ cup plain flour
  • Salt
  • Freshly ground pepper
  • ¼ cup olive oil
  • 2 carrots, diced into 1cm cubes
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 670ml jar tomato passata
  • 2 cups beef stock
  • ½ cup red wine
  • 4 sprigs thyme
  • 2 bay leaves
  • 125g button mushrooms
  • Italian parsley
  • Mashed potato
  • Green beans
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How to Speed Up Dinner Prep


  • 1. Preheat oven to 180°C (160°C fan-forced). Toss lamb in flour seasoned with salt and pepper, shaking off any excess flour.

  • 2. In a large, flameproof casserole dish, heat 2 tablespoons of oil on high. Brown lamb in three batches for 3-4 minutes each. Transfer to a plate.

  • 3. In the same pan, heat remaining oil on medium. Sauté carrot, celery, onion and garlic for 3-4 minutes until onion is tender.

  • 4. Return lamb to pan with passata, stock and wine. Add thyme and bay leaves. Season to taste. Bring to a boil, stirring frequently so it doesn’t stick.

  • 5. Transfer to the oven and bake, covered, for 1 hour.

  • 6. Stir in the mushrooms and bake for a further 25-35 minutes, covered, until lamb is tender. Remove thyme sprigs and bay leaves.

  • 7. Serve scattered with parsley, accompanied with mashed potatoes and green beans.

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