Ingredients
Method
1.Preheat oven to 170°C. Season lamb with a few pinches of salt and pepper. Heat a large non-stick frying pan on high until hot.
2.Add the oil and brown the meat on all sides, in two batches, until nicely caramelised (6-8 minutes). Transfer to a plate or tray and set aside.
3.Place a large, heavy-based, ovenproof pot or casserole on the stovetop on high heat. Add 100g of the butter, the baby onions and the diced carrot.
4.Cook for 5 minutes then toss in the garlic, flour and tomato paste. Cook for another minute or so, stirring as you go.
5.Add the red wine and bring to the boil then add the stock, herbs and browned lamb. Cover with a lid, transfer to the oven and cook for 1 hour or until meat is tender.
6.Remove from oven and, using a slotted spoon, transfer lamb and baby onions to a large plate and cover with foil.
7.Place a fine sieve over a medium-sized saucepan and strain cooking liquor into pot. Discard solids and herbs and bring liquid to the boil. Lower heat and cook until liquid has reduced by half. Set aside.
8.Wash the pot or casserole and place over high heat until hot. Add remaining 100g butter and bring to a sizzle. Add potatoes, carrot batons and diced swede.
9.Cook for 6-8 minutes on a medium heat then add the strained liquid.
10.Bring liquid to a boil, return cooked lamb and onions to the casserole then reduce heat and simmer for 20 minutes more.
11.Mix the peas, broad beans and parsley into the stew, season to taste and serve.
