Lamb Neck Stew
Tender pieces of lamb neck stewed with potatoes, carrots, onions and herbs will make one of the best stews you've had.
Servings: 4 People
Calories: 472kcal
Cost: 20
Equipment
- 1 Dutch oven or soup pot
- 1 extra pan for browning (such as cast iron, optional)
Ingredients
- 1 lb lamb neck meat cubed
- 1 teaspoon kosher salt
- 1 lb peeled russet potatoes cut into 1 inch cubes
- 10 oz 5 medium carrots, peeled and cut into ½ inch coins
- 8 oz 1 large yellow onion, diced ½ inch
- 2 tablespoons cooking oil or lamb fat
- 1 tablespoon fresh chopped thyme
- 1 cup dry red wine
- 4 cups lamb stock broth, or water in a pinch
- 20 grams dried mushrooms-your favorite type
- Buerre manie
- 1 tablespoon flour
- 1 tablespoon butter
Instructions
- Pat the meat dry, toss with the salt, lay out on a baking sheet and allow to rest overnight in the fridge, uncovered.
- Heat 2 teaspoons of oil a Dutch oven, brown the meat in batches, using a second pan like a cast iron skillet if you like. When one batch of meat is browned, remove it to a pan and continue.
- When all the meat is browned, and before the bottom of the pan gets too dark, add the onion and another drizzle of oil, stir constantly for a minute or two to remove the browned bits, then add the red wine and reduce by half.
- Add the browned meat and remaining ingredients, bring to a simmer, turn the heat to a gentle simmer, cover and cook on the lowest heat for 1 hour or until the meat is tender.
Notes
Many different cuts can be used here. Shoulder and shanks are also great for stew.
Nutrition
Serving: 8oz | Calories: 472kcal | Carbohydrates: 39g | Protein: 31g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1072mg | Potassium: 1141mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9948IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 4mg