Lamb Neck Stew

Cozy up to the rich, hearty flavors of this Lamb Neck Stew, a deliciously rustic dish perfect for cold nights or Sunday dinner. This stew highlights tender, slow-cooked lamb neck, simmered to perfection in a savory blend of red wine, tomato paste, and aromatic herbs like rosemary and thyme. Loaded with wholesome vegetables like carrots, parsnips, and potatoes, it creates a comforting and nutrient-packed one-pot meal. The slow-cooking technique allows the bone-in lamb to release robust flavors, making the broth irresistibly flavorful. Garnished with fresh parsley and ideal for pairing with crusty bread or rice, this melt-in-your-mouth stew is a timeless classic that will bring warmth to your table.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds lamb neck (bone-in, cut into chunks)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion (chopped)
• 2 medium carrots (peeled and chopped into chunks)
• 2 stalks celery stalks (chopped)
• 3 cloves garlic cloves (minced)
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef or lamb stock
• 2 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 3 medium potatoes (peeled and cut into chunks)
• 2 medium parsnips (peeled and sliced)
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Season the lamb neck pieces with salt and black pepper on all sides.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the lamb neck pieces in batches, cooking for 2-3 minutes per side until browned. Remove the lamb and set aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally.

Step 5

Add the minced garlic and tomato paste to the pot, and cook for 1-2 minutes until fragrant.

Step 6

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Simmer for 2-3 minutes.

Step 7

Return the lamb neck to the pot, then add the beef or lamb stock, rosemary, thyme, and bay leaves. Stir to combine.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for 1.5 hours, stirring occasionally.

Step 9

After 1.5 hours, add the potatoes and parsnips to the stew. Stir to combine, cover, and continue simmering for another 30-40 minutes or until the vegetables and lamb are tender.

Step 10

Discard the herb sprigs and bay leaves before serving.

Step 11

Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread or over rice if desired.

Nutrition Facts

Serving size	(3499.8g)

Amount per serving	% Daily Value*
Calories	3738.2

Total Fat 216.5g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 696.4mg	0%
Sodium 4600.3mg	0%
Total Carbohydrate 228.5g	0%
Dietary Fiber 35.7g	0%
Total Sugars 41.4g
Protein 198.2g	0%

Vitamin D 0IU	0%
Calcium 487.3mg	0%
Iron 25.1mg	0%
Potassium 7561.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 21.7%

Carbs: 25.0%