What’s special about this recipe? I’m using my own homegrown herbs! You will not believe how much difference it makes until you try cooking with your own homegrown fresh herbs instead of dried jar herbs from the supermarket.
You can use any meat for this recipe. I use lamb neck, a famously underrated and thus, inexpensive, cut of lamb. It is a tough cut, so it needs very slow cooking, but it is very much worth it because every single bite is tender and no meat is wasted. You can buy this on the bone or off, as a neck fillet.
750g/1lb 10oz lamb neck
freshly ground black pepper
25g/1oz plain flour
1 tbsp olive oil
1 can of chopped tomatoes
3 onions,(peeled and cut into large dice)
2 medium carrots (peeled and cut into large dice)
1 medium swede (cut into large dice)
50ml/2fl oz red wine
2 sprigs rosemary
4 bay leaves
Bunch of marjoram
1.25 litres/2 pints lamb stock
3 tbsp flatleaf parsley, roughly chopped 3-5 cloves of garlic
- Preheat the oven to 170 degrees Celsius
- Season the lamb with black pepper and dust with the plain flour
- Place a heavy-bottom casserole dish over a medium heat, add the olive oil then the lamb
- Fry until golden-brown.
- Remove the lamb and keep to one side
- Reduce the heat and fry the onions, garlic, carrots and swede until caramelised in the same casserole dish
- Add the wine and simmer until the volume of liquid has reduced by half, then add the chopped tomatoes and the lamb back in with the lamb stock
- Bring the stew to a simmer then add the bay leaf, rosemary, and marjoram
- Cover with the dish with a lid, transfer to the oven and bake for one and half hours
Serving suggestion: serve with ANY pasta (see my homemade pasta recipe here) – the sauce is delicious!
Recipe notes: I usually make a bouquet Garni with my herbs (a bundle of the herbs tied together with string) rather than cut up the herbs. I’ll take this out before consumption!