Ingredients Jump to Instructions ↓

  1. 2-3 tbsp olive oil

  2. 1 kg neck of lamb , on the bone, cut into 4-5cm thick rounds

  3. 1 large carrot , chopped

  4. 4 sticks celery , chopped

  5. 1 onion , sliced

  6. 3 cloves garlic ,

  7. 2 crushed,

  8. 1 finely chopped 150 ml white wine

  9. 1 orange , juice and half the zest

  10. 400 g canned chopped tomatoes

  11. 200 ml lamb or chicken stock

  12. 1 sprig thyme

  13. 1 bay leaf

  14. 1-2 tbsp chopped parsley mashed potato , to serve

Instructions Jump to Ingredients ↑

  1. Neck of lamb stew Method 1. Heat the olive oil in a heavy-based casserole dish over a high heat, add the lamb neck pieces (in batches) and fry for 2-3 minutes to brown on all sides. Remove each batch from the pan and set aside.

  2. Add the carrot, celery, onion and the crushed garlic cloves to the dish, season with salt and freshly ground black pepper and fry for 3-4 minutes, or until the vegetables are golden-brown.

  3. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the dish with a wooden spoon. Reduce the heat to a simmer and cook until most of the wine has evaporated.

  4. Add the orange juice and zest, the chopped tomatoes and stock, mixing well. Bring to the boil, then reduce the heat to a simmer. Add the lamb neck pieces back to the casserole, along with any resting juices, the thyme and the bay leaf and simmer for a further 45 minutes, or until the meat is tender.

  5. Season to taste with salt and freshly ground black pepper. Sprinkle over the finely chopped garlic and parsley just before serving.

  6. Serve the stew with mashed potato on the side.


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