Lamb Casserole

Method

1. 1Place some oil in a thick-bottomed pan on the stove top, medium flame and sauté lamb, set aside.
2. 2In the same pan, sauté celery, onions, garlic and carrots then add the thyme.
3. 3Add the tomato puree and fresh tomato. Deglaze the pan with the red wine followed by 300ml of stock.
4. 4Pour into GN pans. Whisk the remaining stock with the gravy mix. When combined add this to the pan, add the lamb and bay leaves
5. 5Cover the tray with baking paper and seal the tray with foil.
6. 6Place the tray in the combi oven on steam bake (70% steam), 92°c temp.
7. 7Cook in the combi oven for 10-15 hours until meat is tender.
8. 8When finished remove from the combi and hold above 60°c until ready to serve in either a bain marie, under bench oven (set on low) or in the combi oven on 65°c.
9. 9Taste and season the dish with salt and pepper. Add the parsley just prior to serving.