1 tablespoon sunflower oil
800 g (1 lb 9 oz) lamb rump steaks, trimmed of fat
1 onion, sliced
2 teaspoons plain flour
125 ml (4 fl oz) red wine
125 ml (4 fl oz) lamb stock
finely shredded rind and juice of 1 orange
finely shredded rind and juice of 1 lemon
2.5 cm (1 inch) piece of fresh root
ginger, peeled and finely chopped
1 tablespoon tomato purée
1 tablespoon redcurrant jelly
1 tablespoon granular sweetener
salt and pepper
750 g (12 lb) celeriac, diced, to serve


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan over a high heat until hot.
2.Add the lamb and cook for 2-3 minutes, turning once, until browned on both sides. Use a slotted spoon to transfer the lamb to the slow cooker pot.
3.Add the onion to the pan and cook, stirring, over a medium heat for 4-5 minutes, until softened.
4.Stir in the flour, then add the wine, stock, half the orange and lemon rind, the orange and lemon juice, ginger, tomato purée, redcurrant jelly and sweetener.
5.Season to taste with salt and pepper and bring to the boil, stirring. Pour the mixture over the lamb, cover and cook on low for 8-10 hours.
6.When almost ready to serve, cook the celeriac in a saucepan of lightly salted boiling water for 10-15 minutes until tender.
7. Drain and mash with a little of the cooking water until smooth, then season to taste.
8.Serve with the lamb in bowls, garnished with the remaining orange and lemon rind.
9.FOR LAMB STEAKS WITH CRANBERRY SAUCE, follow the recipe above, using 25 g (1 oz) dried cranberries and 1 tablespoon cranberrry sauce instead of the ginger and redcurrant jelly. Cook and serve as above.

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