TODAY’S RECIPE: Easy lamb stew

CLASSIC one-pot dinner. Serves: 4.

Ingredients

2 tbsp vegetable oil 800 g diced lamb shoulder

1 onion, chopped

4 carrots, in chunks

1 tbsp plain flour

1 tbsp tomato puree

750 ml lamb stock

2 bay leaves Rosemary sprig

Method

1 Heat oven to 160 c/140 c fan/gas 3. Heat oil in a large flameproof casserole dish and brown meat in batches. Remove to a plate. Cook onions and carrots for eight minutes until starting to colour.

2 Scatter over flour and stir for a few minutes, then stir in tomato puree and cook for a few minutes. Tip meat and any juices back in and stir well. Pour over stock, tuck in herbs and season well.

3 Bring to a simmer, then cover with a lid and put in oven for 2½ hours until meat is tender.