Easy LAMB STEW | How to cook One Pot recipe | Casserole

now today I thought I'd make up a lamb stew now it's nice and simple to do all your the one pot cook it in the oven and when it comes out you got something delicious and the meat is just melt in your mouth so give it a go so making out this shoe I'm trickin to go through the ingredients I'm going to use now I've called me ingredients laid out now meat wise I'm going to be using lamb neck Phillips I've got one kilogram now these are really nice and thus to cook them until the sort of nice and soft and tender melt in your mouth now if you're going down the butchers obviously you know if you can't get the neck Phillips or they're too expensive ask them what they got on special offer that is ideal for making sure where the meat turns out no in your mouth season that with salt and pepper now I've also got some plain flour probably about three tablespoons of that the reason we're using that it just slightly thickens up the shoe now I've also got some pancetta this is smoked pancetta 250 grams so again you fry that it just adds a wonderful flavor and it all comes together delish now vegetable wise I've got some carrots now good and for the carrots I probably just wash those you know Ram under cold water chop the ends off chop them into nice chunky bits leave the skin on with those ones now shallots like little mini onions peel that chop them up add those in with the league now with the leek chop the end off and the sort of dark green bit just slice them down the middle run them under cold water because sometimes in the layers you get a little bits of dirt so wash those out and again you chopped them out chunky bits add those in with shallots and also I've got some you know three cloves of garlic so peel those chop them down because garlic goes really wonderful with lamb now got some mushrooms there these are button mushrooms but why did was took them out the packet use the via tissue to wipe them down so if you've got a little bit of dirt on they just wipe them down don't try and peel em because it's not worth it rosemary fresh rosemary I took down the garden got a couple of sprigs just sort of strip those down Adam in because rosemary goes so well with lamb fresh thyme again stripping down add those in along with some parts nice dry parsley one teaspoon of that three or four bay leaves that will give a nice aromatic flavor to it all beef stock now with the beef stock obviously use whatever you normally use that you aren't using I'm going to use one cube with roughly about 350 milliliters of boiling water wine now with the wine I'm going to add down if you don't want to use the wine you could just add an extra bit of stock but I'm going to use roughly half a bottle of a wine the actually drink so 350 milliliters of a good red wine Lee parents was the sauce good splash it out wonderful in shoes now we've also got some farro just to fry it all off get it on its way so really that's all the ingredients know it's simple ingredients but it makes a really non-issue so get it all together and enjoy so I've come over to the hope I've got everything prepared all chops up washed ready to go keep your life nice and simple now for cooking this lamb shoe I've got me cast-iron pot with a lid now if you haven't got one of those don't worry just use whatever you would normally use a good sized pot with a lid that you can cook stew now take the lid off now I'm going to start off with some oil so let's just put a little bit of oil in there you want enough to be other Brown the meat off now switch they on a safe round about medium heat now I'm going to season the lamb so that's some freshly ground salt or you know whatever salt you got clear that on now also with the freshly ground black pepper right you'd crush some because it you know I want a little bit extra and take forever in that little machine I've got so put a good bit black pepper right there so I've used me pestle and mortar to crush our now wait until that comes up to heat and then we're going to start with the pancetta and then go straight in with the lamb that's it just starting the smoke so put the pancetta in there quickly mix that around turn the heat down if you think it's just a little bit too high and then I'm going to go in with the lamb you know I quit mix around what you really want to do is get a little bit of color on the land again turn it up a little bit just a roughly about a medium heat now that blend cooking total about 10 minutes just get a bit of color on there now wanna do is take that out and I'm going to put that into a separate Bowl so I'll carry on transferring it into the bowl now just take all the meat out of there so that's good so with it fairly nice and hot now I'm going to put the leeks and the drops in there so pop those in just give them a move around don't worry about any these bits on the bottom of the pan because that's fly you bar and we're going to put some wine and stock in and it's going to lift it all off anyway so just keep mixing that around I'd say about five minutes just to slightly soften those down so I've been cooking those for about five minutes just going to put in the garlic and then we can go straight in with the plain flour again give that a mix around you want to get the flour in any of the oil and the fats left and that's going to help to thicken it out no just move that around outside you know thirty Seconds to a minute and then what we can do is put the red wine in there look at that bottom of that pan lovely flavors are going to come out about now it's going with a red wine so I'm going to use half a bowl looking ball you again keep the heat you know up a little bit at this point because you're putting cold liquid in there and wide say I just cook that off a little bit probably just for a couple of minutes on a fairly high heat and then we can go in with the stock let's see I've left that a couple of minutes straight in with a stock again just give it a little mix around and also I'm going to put some of that Worcester sauce Lee pairings Worcester sauce that's it good splash move that around bring it up to the boil and then what we do is we're going to add in the carrots and then we're going to add back the me with all those or you know nice herbs as well now with the meat I'm going to put the whole lot back in the pot a little bit of tin foil over it just you know to keep it warm I've got the bay leaves there let's pop those in and then we've got the rosemary the thyme chopped up nice and fine and I'm using a teaspoon of dried parsley so yes put all those in you can't go wrong lovely flavors there and those are putting the carrots as well now let's just turn this down a little bit I want to give it all a bit of a move around just make sure got right mount a liquid in there it looks good you want almost just enough to cover the meat so try and tap your me in the juices like that now I've also got these button mushrooms you can add a little bit later but I'm just going to put them in now and I'll probably top out with a little bit of boiling water so they just put a little big string there like that so that's it give out all the good squash down now what I'm going to do is put a lid on there and then we're going to place it into a preheated oven now I'm just going to place the lamb jus in the oven and so I've got mine preheated so let's just play same or heavy now temperature-wise I've got mine that hundred and sixty degrees Celsius which is 325 degrees Fahrenheit gas mark three three or four times if you can just take the lid off and give it a gentle move around I would say you probably need to cook for a couple of hours really now obviously you're looking to get the meat really nice and tender so it's melting your mouth so keep an eye on it when the meat is perfect that's a time to serve yup now I've been cooking this lamb shoe for two and a half hours so slightly more and I said two and half hours and all I think this is going to be really delicious now carefully take it off oh look at that that looks wonderful now I did stir it a few times in the middle of all but look at that shoe that looks delicious now let's have a look at the meat that is soft really soft look very nice piece they're doing it with a spoon that is lovely and soft ready to serve up so I think longer though turn it off come on Sylvia now I'm just going to serve some of that delicious lamb to try and get a little bit of everything get some of the meat in there there's plenty of media near absolutely delicious and it's it's starting to fall apart which definitely means that is going to be melting your mouth oh now you could obviously serve this with some crusty bread you know can't buy whatever crusty bread you like now I did make some of these cobblers then I had scones you know differences I took the vanilla extract out and I took the castor sugar out and then what I did was iron some herbs a little bit of fresh rosemary fresh thyme and also some parsley as well and some cheese good and for cheese cheddar cheese whatever cheese you got and that really goes well with this beautiful shoe now let's just grab one of these comes break it up it's like nice fresh bread hmm absolutely lovely now what I want to do is try a little bit this meat because that is really what shoes all about getting the meat nice and soft now that oh that is just like breaking up that is delicious mmm that is really good really really good it's so good you gotta go and made this hmm thanks for watching my videos I'll see you on its one the original Naked Chef

Channel: Original Naked Chef

Views: 121,581

Rating: 4.6715178 out of 5

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Id: QqZXe1ypHcs

Length: 12min 55sec (775 seconds)

Published: Thu Sep 24 2015