About this recipe:This stew has comfort food written all over it. Lamb neck is simmered with potatoes, carrots and onions until super-tender. Enjoy with thick wodges of fresh bread.
700g sliced lamb neck
4 tablespoons plain flour
extra-virgin olive oil
150g onion, cut into quarters
200g carrot, sliced
400g baby potatoes, skin kept on
salt and pepper, to taste
850ml chicken stock
1 tablespoon Worcestershire sauce
8-10 sprigs fresh thyme
ciabatta or French bread, to serve
Prep:10min › Cook:2hr30min › Ready in:2hr40min
Heat oil in a large saucepan over medium-high heat. Dredge meat with flour and sear in the hot pan in batches. Set aside.
To the remaining oil in the pan, saute onion for 3-4 minutes or until soft. Add carrots and potatoes, stir. Season with salt and pepper, stir for 1-2 minutes.
Place meat on top of the vegetables. Pour over chicken stock, Worcestershire sauce and thyme. Cover the pan and bring to the boil. Reduce heat to low and simmer for 2 to 2 1/2 hours or until meat is very tender. Serve warm with bread.