Lamb is slowly simmered in a mouthwatering mix of red wine, carrots, onions, celery, herbs and streaky bacon, along with some sour cherries, to create a divine stew with just a hint of tart flavour from the cherries. Serve with warm bread to mop up the gravy or traditional roasted vegetables.
- 1.4kg boneless shoulder of lamb, diced
- 225g streaky bacon
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 garlic clove
- 1 tbsp. butter
- 1 tbsp. oil
- 1 tsp. runny honey
- 1 bouquet garni (or add herbs straight to the pot: 1 tbsp. freshly chopped rosemary, 1 tbsp. freshly chopped mint, 1 tbsp. freshly chopped thyme)
- 450g sour cherries, stems and stones removed
- Salt and pepper
- 600ml red wine
Finely chop the onion, carrot and celery stalk. Mince the garlic and dice the bacon. Preheat the oven to 150C.
Dry fry the bacon until it is browned and releasing fat then scoop out with a slotted spoon and leave on kitchen paper. Add the oil and butter to the pan and once melted, add the lamb and cook over a medium heat until browned. Remove and set to one side in a casserole pot.
Add the onion, carrot, celery and garlic and cook over a low heat for about 15-20 minutes or until lightly browned and softened. Add to the casserole pot with the bacon, wine, honey, bouquet garni and a good pinch of salt and pepper. Bring to the boil in the casserole pot, then cover and put into the oven.
Bake for 2 1/2 hours or until the lamb is tender. Stir in the cherries half an hour before the end of cooking.