Preheat oven to 160ºC/320ºF/Gas 2. Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the heat and set aside. Using the same pan add garlic, onions, carrot and celery, braise for 4-5 minutes on a medium heat then add tomatoes, stock, bay leaves and the seared meat. Bring to the boil, cover and place in the oven for 1½ hours.
Finely peel the yellow skin from the lemon (only the skin as the white pith tastes bitter) and chop very finely together with the parsley. Remove the casserole from the oven and reduce the sauce to a smooth consistency. To serve, dot with the diced butter and sprinkle with lemon and parsley.
Serve with noodles and vegetable batons.
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