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FREE DELIVERY FOR ORDERS OVER R1500

Italian Lamb Neck Stew

Time
2 hrs 10 min
Prep
15 min
Cook
1 hrs 55 min
Yields
4 Servings
Level
Easy
  • 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
ITALIAN LAMB NECK STEW

R146.90 / 1kgAdd to cart

  1. 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.
  2. Add onion and carrots, cook for 3 to 4 minutes then garlic for 1 minute.
  3. 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.
  4. 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.
  5. Serve stew sprinkled with pangrattato (crumb mixture) on top of polenta with broccoli.

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Pretoria, 0040

Western Cape Address

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Please Note:

Deliveries are only available in Gauteng

Call us

Mail us

Gauteng Address

48 Boschkop Road, Mooiplaats,
Pretoria, 0040

Western Cape Address

Unit 3, Brackengate 1,
6 on Paris Road, Brackenfell
Cape Town

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