Braised Lamb with Beetroot and Marsala

Some would think the lamb and beetroot an unlikely combination, however, the earthy flavour and colour of the beetroot combine well with the Marsala wine and lamb. I quite like the beetroot in small dice, although, others in the family prefer it grated. It is quicker to cut it up but easily grated in a food processor. Serve as you would any casserole, accompanied with mashed potato, rice or other grain.

Lamb Braised with Beetroot and Marsala

1 leg of lamb, boned 6 -8 cloves of garlic or less if you prefer, crushed 1 tablespoon oil 2 red onions, small dice or thinly sliced 2 large beetroot, peeled 1 bay leaf Freshly ground black pepper

2 cups stock or water and stock cube 1/1 cup marsala wine Balsamic vinegar To serve Chopped parsley

Method

Cut lamb into 6 -8 large pieces.

Peel beetroot, grate or finely dice.

Heat the oil and brown the lamb. It can be cooked on the stovetop or in the oven or an electric frypan.

Reduce heat, add onion and garlic and cook until onions start to soften.

Add beetroot, stock, bay leaf, and a generous grind of black pepper. Cover and reduce heat. Cook slowly* for about 1 1/2 hours or longer.  Check from time to time and stir.  The stock/liquid needs to reduce to about half by the end of the cooking time. If too dry add a little water or stock and if too liquid remove the lid, increase heat and reduce the sauce. If meat is very tender remove and then reduce the sauce.

*Adjust cooking time to suit cooking method. Oven 150 deg C or simmer in a large pan on the stovetop or an electric frypan. Can also be cooked in a slow cooker/crockpot, follow the instructions for casseroles or stews.

Check the flavour of the sauce; add some balsamic vinegar to sharpen and a little salt if necessary.

Garnish with chopped parsley if desired,