Brussel Sprout And Lamb Casserole - cooking recipe

Ingredients

3 tbsp olive oil
1 kg leg of lamb, cut into pieces
250 g onions, diced
2 cloves garlic, finely chopped
500 g brussels sprouts, halved
250 g tomatoes, peeled and chopped
375 ml vegetable stock
125 ml red wine
2 stalks rosemary, needles removed and chopped
1 None red pepper, chopped
1 tbsp breadcrumbs
2 tbsp parmesan, finely grated

Preparation

Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.