Ingredients
Redcurrant & red wine sauce
Method
1.Heat oil in large saucepan, cook lamb until browned all over. Remove from pan.
2.Add carrot, parsnip, onion, garlic and bacon to pan, cook, stirring, until browned lightly
3.Add remaining ingredients. Bring to a boil, return lamb to pan. Reduce heat, simmer, covered, about 1¼ hours or until tender
4.Serve lamb sliced with sauce and vegetables
store Recipe can be made a day ahead and refrigerated, covered.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
