Lamb and rosemary stew
SERVES 4 PREP + COOK TIME 8 HOURS 45 MINUTES
1.2kg lamb neck chops
⅓ cup (50g) plain (all-purpose) flour
2 tablespoons olive oil
1 cup (250ml) dry red wine (we used shiraz)
3 small onions (240g), sliced thickly
3 medium potatoes (600g), sliced thickly
2 medium carrots (240g), sliced thickly
2 tablespoons tomato paste
2 tablespoons finely chopped fresh rosemary
1 cup (250ml) beef stock
1 Toss lamb in flour to coat; shake off excess. Heat half the oil in a large frying pan on stove top over medium-high heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
2 Add wine to the same pan; bring to the boil. Boil, stirring occasionally, for about 5 minutes or until liquid is reduced by half. Transfer to slow cooker. Add the onion, potato, carrot, tomato paste, rosemary and stock. Cook, covered, on low, for 8 hours.
3 Divide lamb and vegetables among plates. Spoon over a little cooking liquid to serve.