Homestyle Greek Lamb Neck Stew
March 11, 2020
: 4
: 5 min
: Easy
This rustic dish will take you back to yiayia’s kitchen table. Serve this comforting lamb neck stew with plain white rice or crusty bread.
Ingredients
- 3 tablespoons olive oil
- 500g lamb neck (cut into 3 cm pieces)
- 2 banana shallots, finely chopped
- 3 garlic cloves, crushed
- ½ tablespoon capers, drained and minced
- 2 tablespoons breadcrumbs
- 10 – 15 parsley sprigs, finely chopped
- 1 lemon, zested
- ½ tablespoon thyme, leaves only
- 150ml white wine
- 400ml tin chopped tomatoes (or 3-4 whole tomatoes, crushed)
- 500ml vegetable stock
- 1 teaspoon golden caster sugar
- ½ tablespoon Greek oregano
- 2 Greek bay leaves
Directions
- Step 1 In a dutch oven or large heavy-bottomed pot, heat the olive oil over medium-high heat. Lightly brown the lamb neck on all sides (2- 3 minutes). Remove from the pot and set aside.
- Step 2 Add the shallots and sweat for 5 minutes or until translucent. Add the garlic and capers and cook for about one minute until fragrant.
- Step 3 Return the lamb to the pot and add the breadcrumbs, parsley, lemon zest and thyme, and cook for a few minutes until fragrant. (Add a touch of extra olive oil if the pan is a bit dry).
- Step 4 Add the white wine and reduce by half.
- Step 5 Add the chopped tomatoes, vegetable stock, sugar, dried oregano and bay leaves and stir to combine. Bring to a boil then reduce the heat medium-low to simmer.
- Step 6 Braise for 2–3 hours, until the sauce has thickened and the lamb is tender and soft (test with a fork). Season generously and serve.
“Within you, there is a stillness and a sanctuary to which you can retreat at any time and be yourself.” Hermann Hesse
If you have ten minutes, try this Guided Breathing Meditation with Kim Eng to enter that place of stillness.
