Slow Cooked Lamb Stew

This is a wonderful way of cooking cheaper cuts of lamb or mutton such as neck.

Method

Cut the lamb into 2cm /1 inch pieces removing all sinew & fat. Place in a bowl with the wine,garlic,star anise,coriander seeds and bay leaves. Leave to marinate for 24hrs.

Preheat the oven to 170C/Gas 3. Heat the oil in a frying pan. Remove the meat from the marinate and sear quickly on all sides.Place in a bowl dust the lamb with flour to coat.

Transfer to a lidded casserole add the marinade, tomato puree, all the vegetables and enough stock to cover. Season well. Cook slow for 2 to 3 hours

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Comments

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Perfect! I've been looking for a new recipe to use up some neck of lamb I have in the freezer. This sounds ideal, nice and different to how I usually cook it, thanks!
This lamb stew is real man food, like it.
Taste Blog

Slow cooking has come back into its own as a low-energy, low-cost method of preparing a tasty, hot meal. Originally a 70s tool for the suburban housewife, the slow cooker has gained in popularity and ... keep reading

Accompaniment

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