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.
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)
Set up the slow cooker ready for 6 hours of happy cooking
Get the lamb necks out of the refrigerator and get them to room temperature
Dice the onion, roughly cut the carrot, break the cauliflower into florets, slice the celery and quarter the potato
Add the vegetables to the slow cooker vessel
Add the French onion soup packet contents, water and sherry
Lay on top of everything the lamb necks
Set the slow cooker for 6 hours
After six hours, remove the meat to rest, set aside the vegetables and keep aside the liquid into a saucepan and begin to simmer
Melt the butter in the microwave oven and whisk in the rice flour
Add the butter and flour mix to the simmering stewing liquid and whisk to make a thick gravy
When the gravy is ready, turn off the heat and move the saucepan to a bench
Cook the frozen peas in the microwave oven
In a shallow bowl add some of the lamb necks and then select some vegetables
Pour over the gravy and then add the peas
Shoot a photograph and then eat the meal while watching Star Trek Voyager and admiring Seven of Nine
Wash the dishes
Write the recipe
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.
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.
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