Irish Lamb Neck Stew (bone in)
There is nothing better for a cold day than a warming Irish stew. This lamb neck stew uses bone-in lamb neck for the best flavour. By pre-cooking the veggies and using a mix of stock, wine and punchy herbs, this stew can be ready in a jiffy.
What to serve with your lamb neck stew
It is super hearty and can be eaten on its own due to the veggies being in the stew. But if you wanted a bit extra, serve with buttered sourdough bread or even suet dumplings.
If you’re lucky enough to have a supplier of, or be able to make, Irish soda bread, this also goes very well with the stew!
Hide more vegetables if you wish
A stew is a great place to hide vegetables if you have picky eaters. Add a chopped leek to the onions when sautéing; or par-boil some turnips or sweet potato to add into the mix. Once the stew is combined and cooked down, picky eaters won’t be able to spot the extra vegetables!
Irish Lamb Neck Stew (bone in)
Course: DinnerCuisine: Irish4-6
servings20
minutes1
hourThis hearty Irish lamb neck stew is the perfect quick and easy winter warmer.
Ingredients
1kg lamb stew (bone in)
1 tablespoon olive oil
2 large onions, (400g, sliced
4 cloves garlic, crushed
500g can crushed tomatoes
3 tablespoons tomato paste
½ cup dry red wine (125ml)
½ cup vegetable stock (125ml)
1 teaspoon ground cinnamon
¼ teaspoon ground clove
¼ cup finely chopped fresh parsley
2 or 3 large potatoes (600g)
2 medium carrots, chopped (240g)
Directions
- Heat oil in large pan; cook stewing meat, in batches, until browned both sides.
- Add onion and garlic to same pan; cook, stirring until onion is soft, Stir in undrained tomatoes, paste, wine, stock, spices and half the parsley; return lamb to pan. Bring to boil; simmer, covered, 20 minutes.
- Meanwhile, halve potatoes; cut each half into 3 wedges. Cut each carrot into 5 pieces. Boil, steam or microwave vegetables separately until just tender; drain.
- Add vegetables to pan; cook covered for 10 minutes.
- Serve sprinkled with remaining parsley.
Notes
- Suitable for freezing
Lamb Neck
The average weight of a neck is approximately 1kg and can be thought of as a mini oxtail: Once braised, the meat just falls off the bone. Not only is this a delicious off-cut, but it’s an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder.
Welsh Lamb Neck Fillet
Enjoy the rich, tender taste of our premium Welsh Lamb Neck Fillet. Perfect for slow cooking, grilling, or roasting.
Lamb Fillet Kebab
Boneless and skinless