Entree: United Kingdom – Scotland Highlands – Lamb Casserole (Hearty slow-braised lamb with root vegetables in a savory stock)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2.5 lb (1.1 kg) lamb shoulder, boned and cut into 1–1.5-inch (2.5–3.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or beef dripping
- 2 large onions, sliced, approx. 12 oz (340 g)
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) red wine (optional; use extra stock if omitted)
- 3 cups (720 ml) beef or lamb stock
- 1 bay leaf
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) carrots, peeled and cut into 1/2-inch (1 cm) slices
- 8 oz (225 g) swede (rutabaga), peeled and diced
- 2 parsnips, peeled and cut into chunks, approx. 8 oz (225 g)
- 1/2 cup (100 g) pearl barley, rinsed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Pat the lamb pieces dry and season with salt and pepper. Heat the oil in a large ovenproof casserole over medium-high heat and brown the lamb in batches until well colored; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and cook until softened and beginning to caramelize, about 8–10 minutes. Add the garlic and cook 1 minute more. Sprinkle the flour over the onions, stir to coat and cook for 1–2 minutes to remove raw flour taste.
3. Return the lamb to the casserole, pour in the red wine to deglaze the pan, scraping up browned bits. Add the stock, Worcestershire sauce, bay leaf, and thyme, and bring to a simmer.
4. Stir in the rinsed pearl barley, then add the potatoes, carrots, swede, and parsnips. Ensure the liquid just covers the contents; add a little extra stock or water if needed. Adjust seasoning with salt and pepper.
5. Cover the casserole with its lid and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb and barley are tender and the sauce is thickened.
6. Remove from oven, discard the bay leaf and thyme stems if used. Stir gently, check seasoning, and sprinkle with chopped parsley before serving.