Diced Lamb Casserole
1 hr 25 min.
Heat the oven to 160°C (140° fan) 325°F gas 3.
Heat the oil in a flameproof casserole dish and brown the meat. Season with salt and pepper and add the vegetables. Cook until golden.
Stir in the lemon juice, chopped fennel, stock and wine and bring to a boil.
Cover and cook in the oven for 50-60 minutes, until the meat and vegetables are tender.