Name: Sun-dried tomato and balsamic lamb stew
Prep time: 35 min
Cook time: 490 min
Total time: 525 min
Yield: 4
Ingredients: 8 lamb neck chops (1.4kg); 400 gram canned diced tomatoes; 1 medium red onion (170g), sliced thinly; 2 clove garlic, crushed; 1 cup (250ml) beef stock; 1/2 cup dry red wine; 1/2 cup balsamic vinegar; 1/2 cup (75g) coarsely chopped sun-dried tomatoes; 1/4 cup loosely packed fresh basil leaves; 2 sprigs fresh thyme; 240 gram jar marinated artichoke hearts, drained; 2 teaspoon cornflour (cornstarch); 1 tablespoon water; 1/4 cup loosely packed fresh baby basil leaves, extra

Sun-dried tomato and balsamic lamb stew

Excite your taste buds with this hearty sun-dried tomato and balsamic lamb stew.

Serves 4

Prep

35M

Cook

8H 10M

Total

8H 45M

Ingredients

8 lamb neck chops (1.4kg)

400 gram canned diced tomatoes

1 medium red onion (170g), sliced thinly

2 clove garlic, crushed

1 cup (250ml) beef stock

1/2 cup dry red wine

1/2 cup balsamic vinegar

1/2 cup (75g) coarsely chopped sun-dried tomatoes

1/4 cup loosely packed fresh basil leaves

2 sprigs fresh thyme

240 gram jar marinated artichoke hearts, drained

2 teaspoon cornflour (cornstarch)

1 tablespoon water

1/4 cup loosely packed fresh baby basil leaves, extra

Method

1.Combine lamb, tomatoes, onion, garlic, stock, wine, vinegar, sun-dried tomatoes and herbs in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

2.Discard thyme from cooker; stir in artichokes. Combine cornflour with the water in a small cup; stir into cooker. Cook, covered, on high, for 10 minutes or until thickened slightly. Season to taste.

3.Serve stew sprinkled with extra basil.

Suitable to freeze at the end of step 1. We used red wine, but you can use white wine if you prefer. Goes perfectly with mashed potato or creamy polenta.
Note

Women's Weekly Food