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Slow-cooked mediterranean lamb stew

This slow-cooked lamb stew is an ideal meal for lazy midweek evenings or laid-back weekends. It practically cooks itself so you can get on with other things. Serve it with rice, couscous, boiled potatoes or just warmed pita.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Resting Time 4 hours
Total Time 3 hours 20 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg boneless lamb meat shoulder or neck
  • 1 Tbsp oil
  • 1 onion
  • 5 cloves of garlic
  • 1 celery stick
  • 100 ml red wine
  • ½ litre chicken stock
  • 1 tin chopped tomatoes 400g
  • 2 bay leaves
  • 1 tsp ground pepper
  • 1 tsp fennel seeds
  • 4 sprigs of thyme

Method
 

  1. Dice the meat. Heat the oil in a heavy-based pan and brown the lamb all over for about 10 minutes, then transfer it to a plate.
  2. Meanwhile, chop the onion and celery. Peel the garlic and bash them slightly.
  3. Once the meat is removed, soften the chopped vegetables in the pan for about 3-4 minutes.
  4. Pour in the wine, let it bubble on a higher temperature for about 2 minutes.
  5. When the wine is absorbed, add the rest of the ingredients, bring to the boil, then but back the lamb. Season to taste, then stir.
  6. Simmer on very low heat under cover for about 2.5 hours (or put it in the oven and cook at 160°C). Occasionally have a glance at it and stir through.
  7. Serve warm.