Lamb Herb and Onion Braise

Ingredients

·         1 tbsp. vegetable oil

·         4 onions; sliced

·         2 tbsp. red wine vinegar

·         750 g lean lamb; cut into 2 cm cubes

·         1 tbsp. Worcestershire sauce

·         250 ml red wine

·         250 ml beef stock

·         8 small potatoes

·         2 tbsp. chopped fresh thyme

·         1 tbsp. chopped fresh oregano

Preparation

1.       Heat half the oil in a saucepan over a low heat, add onions and vinegar and cook for 6-8 minutes whilst stirring or until onions are golden or caramelised. Remove from pan and set aside.

2.       Heat remaining oil in pan over a medium heat; add lamb and cook, stirring until brown on all sides. Return onions to pan, stir in Worcestershire sauce, wine and stock, cover and bring to simmering. Simmer, stirring occasionally for 35 minutes. Add potatoes and simmer for 10-15 minutes longer or until lamb and potatoes are tender. Stir in thyme and oregano and serve immediately.

Serves 4.

Engela