Stewed mutton in red wine


900g shoulder or leg of mutton, cut into large chunks
2 tbsp vegetable oil
2 onions sliced
900ml stock
275g button onions
3 carrots
4 celery sticks (sliced)
6 open cup mushrooms, quartered
Salt and pepper

Cooking guide

Make a marinade (2 quartered onions, 1 sprig thyme, 1 bay leaf, 4 crushed juniper berries,
6 crushed black peppercorns, ½ bottle red wine) and put in the mutton. Leave in a fridge
overnight. Strain off the liquid and keep for later.

Seal and brown the meat in a hot pan.

Fry up the 2 sliced onions, add the marinade liquid and boil to reduce by half. Add the
meat and the stock and cook gently on the hob for 2 hours. Remove the fat from the surface

Fry up the button onions, mushrooms and chunky carrots and then cover with ½ bottle of
wine. Boil until nearly all the wine has evaporated.

Add the veg to the meat, check for seasoning and then serve.