Navarin of Lamb

• 2 tbsp olive oil
• 1 kg deboned lamb shoulder, sinew & excess fat removed, cut into 4cm pieces
• 1 tbsp flour
• 1 heaped tsp tomato, diced
• 1/2 cup white wine
• 1 onion, sliced
• 3 cloves garlic, peeled chopped
• 1 large carrot, cut into 3cm chunks
• 1/2 fennel bulb, cut into chunks
• 4-6 small waxy potatoes
• 1 sprig of rosemary
• 500ml chicken stock
• Steamed green vegetables of your choice
• Salt and pepper

#thermocooker #entertaining #healthy

Detach spindle and attach flat bottom Add oil and launch manual mode at 130 C for 15 minutes. After 3 minutes add the lamb, in batches and sear on all sides until golden brown. Season with salt and pepper. Return all meat to bowl and sprinkle in flour. Stir to coat and cook for 20 seconds then tomatoes paste and stir again before pouring in the wine. Bring to the boil then add the vegetables, stock and herbs.

Cover with lid and Launch P2 slow cook program at 95C for 1 1/2 hours or until meat is tender. Stir stew 2 times throughout cooking process for an even cook.

Once cooked add the green vegetables of your choice on top of stew. Clove with lid and cook for a further 3-4 minutes before serving.