Ingredients
- 1kg of mutton shoulder, diced
- 1 tin tomato purée
- 100ml of red wine
- 20ml oz of red wine vinegar
- 500ml pint of brown chicken stock
- 2 bay leaves
- 1 sprig of thyme
- 100g of diced carrots
- 100g of celeriac
- 1 Medium onion
- 4 garlic cloves
Mash
- 800g potatoes, peeled
- 1/2 bunch of spring onions
- Knob of butter
- 100ml full cream milk
- 1/4 bunch of chives
Method
- Preheat the oven to 140°C
- Seal off the mutton in a large pan with a little oil until well browned all over, add the tomato paste and carry on browning for a further 2 minutes until the paste is cooked out
- Deglaze the pan first with the red wine vinegar, then add the wine and reduce by half. Add the brown chicken stock and bring to a simmer. Skim, add the thyme and bay leaf, and put in an ovenproof dish with a tightly fitting lid. Place in an oven for an hour
- Meanwhile, dice the vegetables into 3cm pieces, and peel and roughly chop the garlic. Fry for 3 minutes in a little oil, add to the meat after it has had its first hour of cooking and return to the oven for another 2 hours or until the meat is very tender. Check the seasoning and sauce consistency, and keep warm
- For the mash, peel and dice the potatoes then simmer in salted water until soft. Drain in a colander and leave for 3 minutes, then return to the pan and mash. Chop the spring onions, simmer in a pan with the milk for 2 minutes, then add to the mash and finish with the butter and the chives
- Serve the mash and casserole in warm serving dishes
Source: https://www.greatbritishchefs.com/recipes/slow-cooked-mutton-casserole-champ-recipe
