Lamb Stew

Elena Duggan

Ingredients:

  • 1kg Lamb Offcuts, pieces with bones are extra tasty
  • 250g Onions, diced
  • 250g Carrots, diced
  • 250g Celery, diced
  • 500g Potatoes
  • 375g French lentils (1 bag)
  • 1 head Garlic, cloves only
  • 100g Anchovies, in oil
  • 4 Bay leaves
  • 10 Black peppercorns
  • 750ml White wine
  • 1L Massel Liquid Beef stock

Method:

  1. Place all ingredients in a slow cooker on low for 8-10 hours.
  2. For thicker gravy, carefully strain solids ensuring not too much break up of vegetables and set aside, reserve liquid.
  3. Place liquid and approx. ½ cup of stewed vegetables in a small saucepan, simmer over medium low for up to 20 minutes or until reduced by approximately half – using a stick blender, blitz to a smooth gravy consistency and cover stewed meat and vegetables before serving.

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