Lamb and rose­mary stew

Australian Women’s Weekly NZ - - WINTER WARMERS -

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.

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