Lamb and apricot casserole

900.0 Grams Lamb, Australian, shoulder, arm, trimmed
250.0 mL Red Wine
3.0 large Onions, raw
4.0 large (7-1/4" to 8-1/2" long) Carrots, raw
2.0 parsnip (9" long) Parsnips
2.0 serving dried apricot (5 pieces)
Mint sauce
Paprika
Mixed spice
Salt
Pepper

Pre heat oven to 220c place lamb shoulder on good tray that you'll cook your roast potatoes in smother it with a little paprika, mixed spice. Salt and pepper and add some fresh rosemary sprigs. Render both sides off. In the mean time fry garlic, onions, carrots and parsnips in a large casserole dish. Keep all those veg really chunky min 25mm thick. Remove the lamb and reduce heat to 160c add the lamb, red wine, some lamb or vegetable stock and apricots to the casserole dish. Cook for 2.5 hours. Peel and Parboil sweet and normal potatoes after 2.5 hours of the lamb cooking add your potatoes to the original roasting tin with all those nice juices and roast for about 1hr, raising the heat to 190c. Once cooked remove the lamb to the hob. You may need to thicken the gravy, I do this by pouring the juices into a separate pan and adding some gravy granules and finish it off with a good 2-3 heaped teaspoons of mint sauce/jelly Cook off some cabbage, broccoli, green beans and serve

Serving Size: Serves 6-8 as a main dish with accompanying vegetables of your choice

Number of Servings: 8.0

Recipe submitted by SparkPeople user NO1PUBBER.