Giancarlo’s lamb onepot supper

THIS rich and unctuous casserole is perfect for a family supper. The addition of low-carb swede adds natural sweetness and helps to thicken the sauce.

SERVES 6

Per serving: Calories, 697; carbohydrates, 7.9g; protein, 57g; fat, 47g; fibre, 2.8g

l 1.2kg stewing lamb, diced into 4cm pieces l 5 tbsp extra virgin olive oil l 2 tsp salt l Freshly ground black pepper l 50g butter l 1 onion, thickly sliced l 350g swede, cut into 2cm cubes l 200g chestnut mushrooms l 2 cloves garlic, peeled and crushed l 1 sprig of rosemary l 200ml white wine l 3 tbsp tomato puree l 250g baby spinach leaves

PUT the lamb with the oil in a pan over a medium heat. Allow the water from it to evaporate for around 0 minutes, or until it browns all over. Use a slotted spoon to transfer the lamb to a bowl, leaving the oil in the pan. Now add the butter to the pan and fry the vegetables, garlic and rosemary for 5-7 minutes, or until lightly browned. Add the lamb back into the pan and pour in the wine. Bring it to the boil and reduce for 5 minutes, then add the tomato puree and 300ml of hot water. Stir through and simmer. Cover the casserole and let it cook for 90 minutes, or until the meat is tender and falls apart easily. Add a little more water if it looks dry. When you are ready to eat, stir in the spinach leaves and replace the lid. Cook for a few minutes until they have wilted, and serve.