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