Slow Cooked Lamb Casserole

1 kg/2lb beef/ Lamb cut into 0.5cm/1inch pieces
Seasoned flour for dusting
2 tbsp vegetable oil or beef dripping
175g/6oz smoked bacon, diced
2 stalks celery, finely chopped
1 large onion, finely diced
2 cloves garlic, finely chopped
2 sprigs thyme
2 tbsp redcurrant jelly
275ml/10fl oz of red wine
500ml/1 pint beef stock
150ml/5fl oz port
1 tbsp Worcestershire Sauce
12 stoned prunes
100g/2oz dried cranberries
115g/4oz button mushrooms
2 bay leaves
1 orange, zest only
1 tbsp tomato purée
2 tbsp rough chopped parsley
salt
freshly black ground pepper

Method:
1. Toss the lamb in the seasoned flour. Heat the oil in an ovenproof casserole dish and brown the lamb all over.
2. Add the bacon, celery, onion, garlic and thyme, the redcurrant jelly, red wine, beef stock, port and Worcestershire sauce along with the dried cranberries, button mushrooms, bay leaves, orange zest and tomato purée.
3. Bring slowly to simmering point then cover and cook in the oven at 180C/350F/Gas Mark 4 for 2 ½ hours or until the lamb is tender.
4. Remove the casserole from the oven and allow to rest for five minutes. Skim off any fat that has risen to the surface.
5. Serve with mashed potato.

Delicious.