Basque-Style Lamb Casserole
Basque-Style Lamb Casserole



  • 1.5kg lamb neck chops
  • 3 tbsp olive oil
  • 1 chopped onion
  • 4 crushed garlic cloves
  • 2 tsp chopped rosemary
  • 2 tsp smoked paprika
  • 1/2 tsp chilli flakes
  • 500ml red wine
  • 400g tin of chopped tomatoes
  • 2 roasted red capsicums from a jar, chopped
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • Preheat the oven to 150C. Season the chops well and heat 1 tbsp of oil in a casserole, then fry the chops for 5 mins on each side, or until browned all over. Remove and set aside. Chuck the onion, garlic and rosemary in the casserole with another tbsp of oil, season, and gently fry for 10 mins.
  • Stir in the paprika and chilli flakes, fry for another min, then add the wine and simmer for 3 mins. Stir in the tomatoes, capsicums, vinegar and sugar, then return the meat to the pot and add just enough water to cover.
  • Bring the whole lot to a steady simmer, then pop the casserole - lid on - into the oven. Cook for about 2 hours, or until the meat is falling from the bone. Remove, leave to rest for 20 mins, then serve with crusty bread.
2 hrs
6 serving

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