Recipe

Lamb & rosemary stew

  • 8 hrs 30 mins cooking
  • Serves 4
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Ingredients

Lamb & rosemary stew
  • 1.2 kilogram lamb neck chops
  • 1/3 cup (50g) plain flour
  • 2 tablespoon olive oil
  • 1 cup (250ml) dry red wine
  • 3 (240g) brown onions, thickly slice
  • 3 (600g) potatoes, thickly sliced
  • 2 (240g) carrots, thickly sliced
  • 2 tablespoon tomato paste
  • 2 tablespoon finely chopped fresh rosemary
  • 1 cup (250ml) beef stock

Method

Lamb & rosemary stew
  • 1
    Toss lamb in flour to coat; shake off excess. Heat half the oil in a large frying pan. In batches, stir lamb over medium-high heat until browned. Transfer to a 4.5-litre slow cooker.
  • 2
    Add wine to the same pan; bring to the boil. Boil, stirring occasionally, for about 5 minutes or until liquid is reduced by half. Transfer to slow cooker. Add onion, potato, carrot, paste, rosemary and stock. Cook, covered, on low, for 8 hours.
  • 3
    Divide lamb and vegetables among plates. Spoon over a little cooking liquid to serve.