Lamb Stew with Cider

|Cider is often paired with pork or chicken but it works a treat with lamb too.|carrots celery onions|2-3 tbsp sunflower rapeseed or olive oil2 large onions peeled quartered and sliced2 carrots peeled and thickly sliced2 celery stalks thickly sliced1 kg stewing lamb such as neck cut into large chunksSalt and pepper300 ml cider1 heaped tsp English mustard3-4 sprigs fresh rosemary3-4 sprigs fresh thyme3 bay leaves|Heat the oven to 130C/260F/gas mark ½. Heat a tablespoon of oil in a large casserole dish over medium heat. Add the onion carrot and celery and start cooking. Once they are sizzling nicely turn down the heat and let them sweat stirring often for a good 10 minutes.Meanwhile heat a tablespoon of oil in a large frying pan over medium-high heat. Add a third to half the lamb (depending on the size of your pan) season and cook stirring from time to time until well browned. Transfer to the veg pot and repeat with the remaining lamb adding a little more oil if need be.With the now empty frying pan over a moderate heat deglaze with the cider scraping up the brown bits stuck to the base. Add this to the casserole with the mustard and herbs pour in enough water barely to cover the meat and veg bring to a simmer and transfer to the oven. Cook until the meat is tender: about two hours but start checking after an hour.Season again to taste then serve with creamy mash and lightly cooked greens. Apple sauce or some lightly fried slices of apple are a very nice addition on the side.|20.00 minutes|6|The Guardian