2 peeled onions, carrots & leaks cut into thick slices
2 sticks celery cut into thick slices
2 large, peeled cloves garlic finely chopped or crushed
4 sprigs thyme
4 sprigs rosemary
2 bay leaves
300ml lamb or chicken stock
200ml red wine
2 tbsp tomato purée
1 tbsp redcurrant jelly
2 tsp anchovy paste (optional)
few dashes Worcester sauce
salt & freshly milled black pepper
chicken gravy granules to thicken if required
Heat the oil in a large pan
Place all of the chopped vegetables, garlic and herbs in the slow cooker to create a base for the lamb.
Put the flour on a suitable plate and season with salt and pepper. Then roll the joint of lamb in the flour coating it all over.
Add the joint to the hot pan and brown on all sides. Carefully remove and place on top of the vegetables in the slow cooker.
When you are ready to cook the joint, heat the stock and red wine. Dissolve in the tomato purée, redcurrant jelly, anchovy paste (optional) and Worcester sauce. Stir well to ensure everything is mixed. Add to the slow cooker and season with salt and freshly milled black pepper.
Cook on low for 8 hours until soft and tender.
Remove the lamb and keep warm.
At this stage you can simply thicken the sauce with some gravy granules, season to taste and serve with the lamb carved in thick slices.
However if you prefer a more refined finish (as we do here at The Folly!), then strain the sauce and vegetables through a sieve. The vegetables can be served as a side dish having removed the bay leaves and herb stalks.