FOR BRAISER OR DUTCH OVEN Preheat oven to 150°C Clean and rough chop all the…
Italian Lamb Neck Stew
- 1kg Lamb Neck, Fat Trimmed
- 1 Red Onion, Thinly Sliced
- 2 Large Carrots, Peeled, Roughly Chopped
- 4 Garlic Cloves, Finely Chopped
- 2 Bay Leaves
- 2 Sprigs Fresh Oregano
- 1 Cup (250ml) Vegetable Stock
- 700ml Passata/Pomodoro Sauce
- 400g Can Cannellini Beans, Drained, Rinsed
- 2 Tbsp Olive Oil
- 200g Day Old Sourdough Breadcrumbs
- 1 Long Red Chilli, Deseeded, Finely Chopped
- Zest Of 1 Lemon
- ⅓ Cup Parsley Leaves, Finely Chopped
- Creamy Polenta, Steamed Broccoli

R146.90 / 1kgAdd to cart
- Preheat oven to 160°C (140° fan-forced). Lightly spray a large casserole dish with oil. Heat over medium-high heat and sear lamb for 2 to 3 minutes each side, in batches or until browned. Set aside.
- Add onion and carrots, cook for 3 to 4 minutes then garlic for 1 minute.
- Return lamb to dish with herbs, stock and passata. Season, stir and bring to the boil. Cover and cook in oven for 1½ to 1¾ hours or until meat is tender, skimming fat off occasionally. Stir cannellini beans through for last 10 minutes of cooking time, uncovered.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add breadcrumbs and cook for 2 to 3 minutes or until golden. Add remaining garlic, chilli and lemon zest and cook for 1 to 2 minutes. Drain on paper towel, transfer to a bowl, add parsley, season and stir to combine.
- Serve stew sprinkled with pangrattato (crumb mixture) on top of polenta with broccoli.