Classic Lamb Stew
Classic Lamb Stew



  • 750g lamb neck, cut into cubes
  • Salt and pepper
  • 25g flour
  • 1 tbsp olive oil
  • 50g butter
  • 12 baby onions, peeled
  • 2 carrots, diced
  • 1 rutabaga, diced
  • 50ml red wine
  • 2 sprigs rosemary
  • 4 bay leaves
  • 1.25 litres lamb stock
  • 3 tbsp parsley, chopped
  • Preheat the oven to 120C. Season the lamb well and dust with flour. Place a casserole dish over a medium heat, add the butter and oil, and toss in the lamb. Fry until golden, then remove and set aside.
  • Reduce the heat and add the vegetables, then fry in the lamb juices until browned. Add the wine and allow to simmer until reduced by half, then return the lamb to the dish. Pour in the stock, bring up to a simmer, then add the rosemary and bay leaf. Cover with the lid, and pop in the oven for an hour. Remove, stir, then serve with crusty bread.
2 hr
4 serving

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