Lamb Neck Stew
Cozy up to the rich, hearty flavors of this Lamb Neck Stew, a deliciously rustic dish perfect for cold nights or Sunday dinner. This stew highlights tender, slow-cooked lamb neck, simmered to perfection in a savory blend of red wine, tomato paste, and aromatic herbs like rosemary and thyme. Loaded with wholesome vegetables like carrots, parsnips, and potatoes, it creates a comforting and nutrient-packed one-pot meal. The slow-cooking technique allows the bone-in lamb to release robust flavors, making the broth irresistibly flavorful. Garnished with fresh parsley and ideal for pairing with crusty bread or rice, this melt-in-your-mouth stew is a timeless classic that will bring warmth to your table.
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Recipe Information
Ingredients
- 2 pounds lamb neck (bone-in, cut into chunks)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large yellow onion (chopped)
- 2 medium carrots (peeled and chopped into chunks)
- 2 stalks celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef or lamb stock
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 3 medium potatoes (peeled and cut into chunks)
- 2 medium parsnips (peeled and sliced)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Season the lamb neck pieces with salt and black pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb neck pieces in batches, cooking for 2-3 minutes per side until browned. Remove the lamb and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally.
Add the minced garlic and tomato paste to the pot, and cook for 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Simmer for 2-3 minutes.
Return the lamb neck to the pot, then add the beef or lamb stock, rosemary, thyme, and bay leaves. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes and parsnips to the stew. Stir to combine, cover, and continue simmering for another 30-40 minutes or until the vegetables and lamb are tender.
Discard the herb sprigs and bay leaves before serving.
Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or over rice if desired.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 41.4 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7561 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
