Lamb Neck Stew
- 700g sliced lamb neck
- 1/4 cup plain flour
- extra virgin olive oil for cooking
- 150g brown onion, cut into quarters
- 200g carrot, sliced
- 400g baby potatoes, skin on
- salt and pepper, to taste
- 3 1/2 cups chicken stock (I use Campbells)
- 3 teaspoons Worcestershire sauce
- 8-10 sprigs thyme
- ciabatta or french bread, to serve
Preparation:8min › Cook:2hours30min › Ready in:2hours38min
- Heat oil in a large saucepan over medium to medium-high heat. Coat each piece of meat with flour, place into the pan to sear lightly brown, in batches. Take meat out from the pan, leave it aside.
- To the remaining oil in the pan, add onion, stir and cook for 3-4 minutes until softens. Add carrot and potatoes; stir. Season with salt and pepper; stir for a minute or two.
- Place meat on top of the vegetables. Pour in chicken stock and worcestershire sauce, add thyme sprigs and cover the pot. Bring to a boil, then reduce heat to low and simmer for 2 to 2 1/2 hours until meat is very tender. Serve warm with sliced bread.
A great simple recipe! I have never made lamb neck stew before this & I only added flour to thicken it. I'm very happy my fiance said it reminds him of his childhood. Thank you for putting this up. - 03 Dec 2010
My partner and I really enjoyed this recipe. Not only are the ingredients simple but it's easy to make too. The lamb necks give this dish a nice sweet taste. - 17 Sep 2013
Yummy recipe, very like Osso Buco - takes time but not much money - 17 Jun 2013