• 4servings
  • 120minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 lamb neck chops (1.4kg), trimmed

  2. 4 drained anchovy fillets, chopped finely

  3. 2 small fresh red Thai chillies, chopped finely

  4. 4 cloves garlic, crushed

  5. cup (125ml) dry red wine

  6. 2 tablespoons olive oil

  7. 1 medium brown onion (150g), chopped coarsely

  8. 1 tablespoon plain flour

  9. 400g can crushed tomatoes

  10. 1 cup (250ml) beef stock

  11. cup chopped fresh leaf parsley

Instructions Jump to Ingredients ↑

  1. Combine lamb, anchovy, chilli, garlic and wine in a medium bowl. Cover and refrigerate for 3 hours or overnight.

  2. Heat half the oil in a large frying pan and cook undrained lamb mixture, in batches, until browned all over. Remove and place into the place base of the slow cooker.

  3. Heat remaining oil in the same pan; cook onion, stirring, until softened. Add flour; cook, stirring, for about 5 minutes or until mixture browns lightly.

  4. Add tomatoes and stock and bring to the simmer. Pour over the meat and arrange so that the meat is completely covered in the sauce.

  5. Cover and cook on High for up to 4 hours or Low for up to 6 hours.

  6. Divide chops among serving plates, sprinkle with parsley; serve with soft polenta.


Send feedback