Winter Lamb Stew

IMG_9808 I often feel that the simple things in life are satisfyingly pleasing, and this recipe is no exception. The weather is starting to launch itself into the full grabs of winter. The trees are almost barren; leaves brown and dry lining the streets, like ashes after a summers fire. I adore the rusty earthy colours of the winter landscape. To me, winter is rather ominous and mysterious, like a ghost town, silent and still. It’s this time of the year when I feel like hibernating in front of a roaring fire, eating this earthy stew while sipping on a glass of merlot.

This stew is a perfect winter companion, slow cooked until the onions and lamb become succulent and sweet. The potatoes and carrots add a subtle rustic earthiness without badgering the other flavors. Then the lamb and vegetable broth (Oh my, it’s seriously good!) willingly become infused with bay and thyme. It’s about as simple as that, and that’s how I think it should be.

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Ingredients –

Serves 6

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  • 800g lamb neck/ knuckle – bone in
  • 1 tbsp. sunflower oil – for browning the meat
  • 1 x packet diced bacon bits
  • 5 brown onions – sliced
  • 5 large carrots – thickly sliced
  • 8 potatoes – cut into chunks
  • 850 ml beef stock
  • 4 bay leaves – roughly torn
  • 1 tbsp. fresh thyme
  • 1 tbsp. cracked black pepper
  • Salt to taste
  • 5 spring onions – sliced
  • ½ cup Italian parsley – roughly chopped

Recipe –

  • Pre heat the oven to 160 degrees C
  • In a oven proof pot fry the bacon bits till just crispy – set aside
  • Add some of the oil, turn up the heat and brown the lamb in batches
  • Take out all the meat and set aside
  • Add a little more oil and cook the onions and carrots until just soft – about 5 minutes
  • Add the bay leaves, thyme and pepper
  • Add the meat and bacon and mix
  • Add the stock and bring to a simmer
Processed with Moldiv
Processed with Moldiv
  • Add the potato chunks onto the top of the stew – almost like a lid over the meat and vegetables

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  • Cover and put into your oven for 2 hours
  • When ready to eat, serve from the bottom up making sure you get some meat, vegetables, meaty broth and potatoes.
  • Top with a sprinkling of spring onion and Italian parsley

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Dee’s notes –

  • You can add a cup of cooked barley to the meal half an hour before serving
  • If you don’t fancy lamb and for a lower fat version, then use beef – chuck works well
  • A warm crusty bread is nice to mop up the juices
  • Avoid mixing, as the potatoes will break and become mushy

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  • Invite a bunch of your friend around and serve a big pot of this stew with crusty bread and lots of red wine
  • Enjoy!
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