Slice the red onions. Crush the garlic clove. Chop the parsley.
- 1 Preheat the oven to 160’C (Gas 140’C) gas 2. Heat the oil in an ovenproof lidded casserole. Dust the meat in flour, patting off any excess, then gently brown the meat all over in the hot oil. Transfer to a plate.
- 2 Add the onion to the pan, cook gently until softened, nicely coloured then add the garlic and turmeric. Cook for a minute, stir in the chicken stock, wine and tomatoes. Bring to a steady simmer to reduce the stock by a third.
- 3 Return the meat to the pan, season with salt and pepper then cover tightly. Transfer to the oven to cook for 1.5-2 hours or until the meat is very tender. Stir in the parsley and adjust the seasoning to taste.
Amazing dish, inspiring me to cook !
Lovely dish. Easy to make. The meat was really tender and fell off the bone. I added some chestnut mushrooms as well.
Very tasty and easy to cook
- Average per serving
- Calories 338.0kCal