LAMB NECK STEW

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.