Lamb and Lentil Red Wine Stew

Lamb and Lentil Red Wine Stew

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Lamb, lentils, apples wine, onions and thyme make up this amazing stew. You make the stock from the bones first for extra flavour.

Paul C. Glenn

Serves: 6 

  • 1500g lamb shoulder steak
  • 500g lamb neck bones
  • 500g dried lentils
  • 2 medium yellow onion, diced
  • 5 cloves cloves garlic, finely diced
  • 2 teaspoons fresh thyme leaves, finely diced
  • 2 apples, peeled, cored and diced
  • 1 cup (250ml) Cabernet Sauvignon wine
  • 1 cup fresh coriander leaves, diced
  • 1 pinch salt and freshly ground black pepper, to taste

Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

  1. Trim lamb shoulder steak from bones and set aside bones. Cut steak into 2cm cubes and set aside. Place shoulder and neck bones in a large saucepan and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from saucepan and discard. Reserve liquid.
  2. Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the saucepan; cook over medium heat for 15 minutes.
  3. Add apples and wine to the saucepan and cook another 15 minutes or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with coriander.

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