Lamb Stew
By OcadoLife
Published on 07 December 2021
Lamb Stew isn’t just for Easter – this dish tastes great year-round. And we love a recipe you can pop in the oven and leave to cook so it’s ready when you are. It’s a classic comfort meal that doesn’t skip out on flavour. Put the potatoes and vegetables in once the lamb has been left to cook to soak up all the juices. While it’s not a pairing you’ll often find with lamb stew, or Irish stew, as it’s sometimes known, the pickled cabbage brings a lighter, tangier taste to the dish. We suggest a chunk of crusty bread on the side.Time and servings
2 hrs 55 minsTotal time
6Servings
20 minsPrep time
2 hrs 35 minsCooking time
Ingredients
- 3 carrots, (approx 250g), sliced into rounds
- 3 tbsp of olive oil
- 1 kg of lamb neck fillet, cut into 4.5cm pieces
- 3 onions, sliced
- 3 sticks celery, sliced
- 2 fresh bay leaves
- 25 g of thyme sprigs
- 700 g of floury potatoes (king edward or maris piper), peeled, 250g cut into 2cm chunks and 450g into 4.5cm chunks
- 850 ml of chicken stock
- 0.5 swede, (approx 350g), peeled and cut into 1.5cm pieces
- 15 g of flat-leaf parsley, leaves chopped
- 0.5 red cabbage, (approx 500g), shredded, tough core removed (for the pickled cabbage)
- 3 tbsp of red wine vinegar, for the pickled cabbage
- 1 tbsp of soft brown sugar, for the pickled cabbage
- 2 tsp of sea salt, for the pickled cabbage
- 15 g of chives, chopped (for the pickled cabbage)
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Heat the oil in a large casserole dish, then add the lamb in batches, browning on all sides. Set the lamb aside on a plate and return the casserole to the heat. Add the onion and celery, season with salt and cook over a medium heat until softening and golden, stirring often.Step 2
Add the bay leaves, thyme, small pieces of potato, stock and lamb. Season, pop the lid on the casserole, bring to a simmer, then put in the oven for 1 hr 30 mins.Step 3
Meanwhile, make the pickled cabbage: combine the cabbage, vinegar, sugar and salt in a bowl, cover and set aside.Step 4
When the stew’s cooking time is up, squash the potato with the back of a spoon then stir in the swede. Tuck the carrots and remaining potato into the stew. Replace the lid, bring back to a simmer on the hob then return to the oven for 45-50 mins, until the vegetables are tender.Step 5
When ready to serve, stir the chives into the red cabbage and sprinkle the stew with parsley.