Red Wine Lamb Neck Stew

This delicious lamb neck stew is so easy to put together. Then all you have to do is leave the dish to cook over a long period of time (or shorter if you have a pressure cooker).

Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tougher cut, which means that it 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 well cooked and tender.

(Sugar-free, paleo, gluten-free, banting-friendly 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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