Slow cooked lamb in Paul Newman's Own Red Wine Tomato sauce
Chances for Children supports children and young people in regional Victoria to achieve their potential in education, sporting and cultural pursuits. The$100,000 donation will be used to fund a scholarship program supporting young people to access tertiary education, with priority given to students studying at a regional La Trobe University Campus.
INGREDIENTS
1kg lamb shoulder (cut around and including the blade bone, but any part of the shoulder/neck will do) cut into 2 or 3 large pieces
1 carrot, coarsely chopped
1 onion, coarsely chopped
1 large garlic clove, coarsely chopped
1 celery stick, coarsely chopped
juice of 2 oranges
1 cup red wine
2 glasses hot water
¼ jar Paul Newman's Own Red Wine Bolognese pasta sauce
handful of small black olives
METHOD
Prep time: 10 minutes
Cooking time: 4 hours
1. Heat 4 tablespoons of olive oil in a large casserole dish or pot.
2. Sear the meat and set aside. Add all chopped vegetables and cook to tender and slightly brown.
3. Add the meat, red wine, orange juice and water and cook for 20 minutes, gradually adding the Paul Newman's Own Red Wine Bolognese pasta sauce.
4. Cover the pot and continue cooking, turning over occasionally for 3-3 ½ hours.
5. During the last ½ hour add some small black olives and take the lid off to evaporate excessive liquid (if there is not enough liquid to keep the meat moist add more water or stock).
6. Remove the meat and skim fat from the top. Or place sauce in the fridge (when cool), let the fat set and remove. Meat can be reheated in the sauce, even the day after.
7. Serve with polenta or mashed potatoes scattered with a handful of parsley leaves, coarsely chopped, a little grated orange peel on top and a slurp of extra virgin olive oil.
Serves 6
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