👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (140°C fan/Gas Mark 3).

   💡 プロのコツ: Ensure oven is fully preheated before browning.
2. 2

   Dust the lamb chunks with flour, salt, and pepper.

   💡 プロのコツ: This helps to thicken the stew and adds a nice crust to the lamb.
3. 3

   Heat the oil in a large, ovenproof pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.

4. 4

   Add the chopped onions to the pot and cook until softened, about 5-7 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
5. 5

   Stir in the minced garlic and tomato puree, cook for 1 minute until fragrant.

6. 6

   Return the lamb to the pot. Add the carrots, swede, parsnips, stock, whisky (if using), thyme sprigs, and bay leaf.

   💡 プロのコツ: Ensure the liquid almost covers the meat and vegetables.
7. 7

   Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.

   💡 プロのコツ: A tight-fitting lid is essential for slow cooking.
8. 8

   Cook for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.

   💡 プロのコツ: Check occasionally and add more stock if it looks dry.
9. 9

   Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning before serving.
10. 10

    Serve hot, garnished with fresh chopped parsley.

    💡 プロのコツ: Excellent served with crusty bread or mashed potatoes.