Slowly cooked lamb neck stew
Slowly cooked lamb neck stew with vegetables on a cold Sunday in Canberra. The neck of a lamb like the tail of an ox is rich in flavour.
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Recipe
Slow cooked lamb neck stew with vegetables
- 800 g Lamb necks
- 1 Brown onion (diced)
- 1 packet French onion soup
- 2 sticks Celery (sliced)
- 1 Carrot (cut roughly)
- 1/2 Cauliflower (break into florets)
- 1/2 cup Sweet sherry
- 1 cups Water
- 1 tablespoon Butter
- 1 tablespoon Rice flour
- 1/2 cup Frozen peas
- 1 Potato (quartered)
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Set up the slow cooker ready for 6 hours of happy cooking
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Get the lamb necks out of the refrigerator and get them to room temperature
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Dice the onion, roughly cut the carrot, break the cauliflower into florets, slice the celery and quarter the potato
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Add the vegetables to the slow cooker vessel
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Add the French onion soup packet contents, water and sherry
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Lay on top of everything the lamb necks
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Set the slow cooker for 6 hours
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After six hours, remove the meat to rest, set aside the vegetables and keep aside the liquid into a saucepan and begin to simmer
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Melt the butter in the microwave oven and whisk in the rice flour
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Add the butter and flour mix to the simmering stewing liquid and whisk to make a thick gravy
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When the gravy is ready, turn off the heat and move the saucepan to a bench
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Cook the frozen peas in the microwave oven
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In a shallow bowl add some of the lamb necks and then select some vegetables
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Pour over the gravy and then add the peas
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Shoot a photograph and then eat the meal while watching Star Trek Voyager and admiring Seven of Nine
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Wash the dishes
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Write the recipe
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Write the blog post and hope your friends share the post on social media to Twitter, Facebook, Pinterest, Tumblr, and StumbleUpon. Oh, and of course Google+
If you make this recipe please let me know.
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Questions and answers
Why lamb necks?
They are a cheapish cut of lamb. Lamb is so expensive these days. I remember when lamb cutlets and lamb chops were dirt cheap, along with lamb shanks. Now they are hideously expensive. Necks also contain marrow and fat and are full of flavour.
Does it really need gravy?
No not at all, but the lamb flavours are very strong and the stewing liquid is so rich that using it for a gravy makes sense.
Does the French Onion Soup mix stink up the apartment?
As everything is cooking, the aromas are strong. It’s helpful to open the windows.
What did you have for lunch?
I used up the last sheet of puff pastry I had in the freezer, cooked some streaky bacon, mixed some avocado with sour cream, used some shredded cheese and made a puff pastry square of bacon and avocado.
I like just putting things together and seeing what will work. I grabbed the bacon and cooked it for 20 minutes at 100 °C so it wasn’t crisp to start with and then allowed it to get to room temperature. It tasted delicious.
What did you have for breakfast?
I had an apple and walnut pastry and a coffee.
I got the coffee from Soul Origin and the pastry from Bakers Delight. The pastry was pretty nice. It wasn’t too sweet. The coffee was strong but not bitter.
Social media
Please follow me on my food-based social media on Twitter, Facebook, and Instagram. What I’d love you to do is share this post on Twitter and Facebook and anywhere else you’d like, even Google+
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Something new
I’ve created a Facebook group called Cooking meals for one. You’re all welcome to join. I’ve decided to make it a public group so anyone can join. The aim is to get people to share ideas, recipes, blog posts and thoughts on living alone and cooking meals for one. The rules are simple. No spam, unless it’s the delicious stuff in a tin that is popular in Hawaii. I don’t mind links to blog posts, all I ask is that you close the preview. Photographs of food are encouraged. Sharing recipes and tips is very encouraged. If I get a sense there is conflict or trouble I will act to resolve the problem.
Some other posts you may wish to read
How to make donkey sauce beef brisket brioche bun burger by Yummy Lummy
https://yummylummy.com/2014/05/29/spicycrabsoup/
How to make a quick and easy spicy cheesy lamb roll with gravy
I used to buy lamb backstrap all the time but then it shot up in price. I’ve not tried lamb neck. Looks like a well priced cut.
It’s ridiculous how the price of lamb exploded. I’m always looking for when lamb cutlets are on special. The neck isn’t too bad Kirsty.
The neck cut is a great one! I love pork neck too-great choice Gary 🙂
Mmm… pork neck is divine. But then I’ve been known to buy a bag of chicken necks for stock. The meat is so nice to pick off and eat.
Why put the meat on top? I’ve never understood that when reading it in recipes. Did you cook the peas separate to avoid making mush? Star Trek is wonderful! All of the different versions. 😁
Everything at the bottom becomes very soft and mushy, most of the time the celery and onion aren’t worth retrieving. I cut the potato, carrot and cauliflower into larger portions to keep them solid. Even so, the cauliflower was very friable and falling apart. The meat doesn’t have to be immersed and in my mind putting it on top means none of the flavour is ‘washed’ away by the water I add to the slow cooker vessel.
OK. I am going to try it this way. xoxo
I like lamb but to be honest, I am not a huge fan of stew. Probably just me and tastes. In general, saucy dishes are not my liking. That said, your lamb veggie stew looks very hearty and it must have been a warm treat in the middle of this cold weather. That puff pastry, though. Looking so good 😀
When I was a younger I didn’t like stews but as I explore the benefits of slow cooking stews are becoming more appealing. It is much nicer with the gravy.
Gravy reminds me of mashed potatoes and gravy. Mmmm….worth slow cooking for 😀
Last night I had mashed potatoes and gravy with my chicken schnitzel, gems and prawns. It was so good.