Free-From Recipes | Freefrom Braised lamb with fresh rosemary and thyme

Ingredients

• 1 1/2 heaped tbsp coconut oil or 3 tbsp olive oil
• 4 smallish onions, peeled and halved
• ½ medium size butternut squash, peeled and cut into fairly small dice
• 450g/1lb stewing or braising lamb, trimmed and cut in fairly large dice – you can use shoulder or best end very successfully
• 1 large sprig fresh rosemary or 2 heaped tsps dried
• 2 large sprigs fresh thyme or 2 heaped tsps dried
• 1 large glass red wine (approx 180ml/6floz)
• 300ml/10floz gluten and wheat free vegetable stock
• 4–6 large mushrooms, stems removed and quartered
• sea salt
• freshly ground black pepper