Lamb With Redcurrant And Red Wine Sauce - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None leg of lamb (about 3 1/3 lbs)
4 medium carrots, cut into 2-inch lengths
4 medium parsnips, cut into 2-inch lengths
6 small onions, quartered
4 cloves garlic, crushed
3 slices bacon, coarsely chopped
2 tbsp redcurrant jelly
2 tbsp tomato paste
1 cup dry red wine
1 None beef bouillon cube, crumbled
1 tbsp finely chopped fresh thyme

Preparation

Heat oil in a Dutch oven on high heat. Cook lamb until browned all over. Remove from pan.
Add carrot, parsnip, onion, garlic and bacon to pan; cook, stirring, until lightly browned.
Add remaining ingredients; bring to a boil. Return lamb to pan. Reduce heat to low; simmer, covered, about 1 1/4 hours or until tender
Slice lamb and serve with sauce and vegetables.