Lamb Neck Stew


44 people made this

This is a comfort food and the slow cooking is worth it! The meat is falling off the bone, so tender. Delicious!

SHIHO Victoria, Australia

Serves: 4 

  • 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 

  1. 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.
  2. 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.
  3. 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.

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Reviews (5)


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

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