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Mary Berry Lamb Casserole

Mary Berry Lamb Casserole
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Mary Berry Lamb Casserole is a slow-braised dish made with lamb, onions, carrots, stock, herbs, and optional wine. Everything cooks together slowly to create a thick, flavorful gravy and tender chunks of lamb.

Ingredients

  • 800g lamb shoulder, cut into chunks

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 3 garlic cloves, crushed

  • 2 carrots, sliced

  • 2 celery sticks, chopped

  • 2 tbsp flour

  • 2 tbsp tomato purée

  • 400g chopped tomatoes (or 2 fresh tomatoes, diced)

  • 600ml lamb or beef stock

  • 200ml red wine (optional; replace with stock)

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1–2 bay leaves

  • 1 tsp salt

  • ½ tsp black pepper

  • Fresh parsley, chopped for garnish

Instructions

Step 1: Season and brown the lamb

  • Season the lamb pieces and brown them in hot oil to build rich flavor.

Step 2: Cook the vegetables

  • Add onions, carrots, celery, and garlic to the pot and soften them gently.

Step 3: Add flour and tomato purée

  • Stir in flour and tomato purée to thicken the casserole base and deepen flavor.

Step 4: Add liquids and herbs

  • Pour in stock, wine (if using), chopped tomatoes, thyme, rosemary, and bay leaves.

Step 5: Return the lamb to the pot

  • Add the browned lamb back in and ensure it is mostly submerged in the sauce.

Step 6: Slow cook

  • Simmer gently with the lid on until the lamb becomes tender and the sauce thickens.

Step 7: Adjust and serve

 

  • Taste, adjust seasoning, and garnish with fresh parsley.

Find it online: https://maryberrycooks.co.uk/mary-berry-lamb-casserole/