LAMB NECK STEW
Ingredients
- What you'll need:
- 1.2kg Chalmar Lamb Neck
- Salt and Pepper
- 2 Tbsp Sunflower Oil
- 1 ½ Onions (finely chopped)
- 3 stalks Celery (finely chopped)
- 2 cloves Garlic (finely chopped)
- 1 Tbsp Smoked Paprika
- 2 sprigs fresh Rosemary
- 3 sprigs fresh Thyme
- 50g Tomato Paste
- 2 Tomatoes (finely chopped)
- 500ml White Wine
- 1 Tbsp Worcester Sauce
- 1 cube Chicken Stock/1 Tbsp Chicken Stock Powder
- Approx. 750ml Water
- 1 Tbsp Cake Flour
- 400g Baby Carrots (washed)
Instructions
- Method:
- Preheat the oven to 180˚C. Rich, succulent lamb neck stew
- Season the lamb neck with salt and pepper and fry, in batches, until brown on all sides. Set aside.
- In a large heavy-based casserole dish/Dutch oven sauté the onions and celery with a pinch of salt and pepper.
- Once softened, add the garlic, smoked paprika, rosemary and thyme and stir through.
- Now add the tomato paste, chopped tomatoes and white wine and stir to combine.
- Add the lamb neck, Worcester sauce and chicken stock.
- Whisk the flour and water together, pour into the pot and stir through. (The lamb needs to be submerged, so add a little more water if needed.)
- Cut a circle of baking paper just wider than the pot and place it on top of the stew (this helps reduce liquid evaporating) then seal with a lid and braise in the oven for 2 hours.
- After 2 hours, add the carrots, cover, and return to the oven for a further 30 minutes, or until the meat is falling off the bone.
- Take out of the oven and allow the stew to rest for 10 minutes before serving with sides of your choice (we’d recommend either pasta, polenta, or mashed potatoes.)
- If you’re making a gremolata, simply blitz the ingredients together in a food processor and spoon over the lamb stew on serving, or serve it alongside the stew as an accompaniment.
Notes
To Serve:
· Pasta/Polenta/Mashed Potatoes
• 60g Fresh Parsley
• Zest of 1 lemon
• 2 cloves Garlic (sliced)
• Pinch Salt
• 1/2 cup Olive Oil


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