No fuss Lamb Stew
Elena DugganIngredients:
- 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:
- Place all ingredients in a slow cooker on low for 8-10 hours.
- For thicker gravy, carefully strain solids ensuring not too much break up of vegetables and set aside, reserve liquid.
- 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.
Similar Recipes
Honey Herbed Carrots
Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.
Lemon Grass Chicken Banh Mi
Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.
Vegetarian Eggplant Katsu Curry on Rice
Join Elena Duggan as she creates her Vegetarian Eggplant Katsu Curry on Rice recipe. Tune in to The Market kitchen each weekday on Channel 10.
Green Papaya and Spicy Prawn Salad
Join Khanh Ong as he creates his Green Papaya & Spicy Prawn Salad recipe. Tune in to The Market kitchen each weekday on Channel 10.
Rosemary Lamb with Grilled Peaches
Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.
Caramelised Onion Relish
Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.
