Red Wine Lamb Neck Stew

This delicious lamb neck stew is so easy to put together, and then all you have to do is leave it to cook. Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that requires a very long, slow cooking time. It may look as though there isn’t much meat, but it does yield a surprisingly generous amount once every scrap is tender.

(this recipe is sugar-free, paleo, gluten-free, and low carb)


  • 1.3kg lamb necks
  • 1 liter chicken stock
  • 1 beef stock cube
  • 500ml red wine
  • 140g tomato paste
  • 2 onions
  • 3 carrots
  • 4 celery sticks
  • 6 cloves garlic
  • 6 sticks rosemary
  • Salt & Pepper to taste
  • Butter


  1. Preheat the oven to 160 degrees C.
  2. Heat a pot to medium to high heat, and then brown the lamb necks in butter. Set aside.
  3. De-glaze the pot with a dash of red wine.
  4. Add some more butter and fry the onions until they are translucent.
  5. Add the garlic & veg and cook for 5 more minutes.
  6. Next, add the red wine, stock, rosemary & tomato paste. Stir.
  7. Finally, add the lamb and bring everything to the boil.
  8. Place in oven for 4-5 hours.
  9. Season to taste.
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