Braised lamb neck stew with peppers and butterbeans
Friday 22 March 2013
We ate a lot of lamb growing up and, being a butcher, my father knew the neck was one of the best bits to bring home.
1 tbsp olive oil
1kg/2lb lamb-neck fillet, cut into 5cm lengths
1 onion, chopped
3 garlic cloves, chopped
1 tbsp sweet paprika
½ tsp dried chilli flakes
1 large tomato, chopped
2 rosemary sprigs
200ml/7fl oz white wine
250ml/8fl oz chicken stock
4 roasted red peppers, drained and cut into strips
660g/1¼lb jar white beans, such as haricot, cannellini or butter beans, drained and rinsed
Preheat the oven to 160C/325F/Gas3. Heat the olive oil in a large shallow casserole dish over a medium-high heat. Season the lamb with salt and freshly ground black pepper and cook in batches until well browned. Remove from the pan and set aside. Tip in the onion and cook until starting to colour then add the garlic, paprika and dried chilli and cook for 30 seconds. Return the lamb to the casserole, also adding the tomato and rosemary. Pour in the white wine and boil for 1 minute, to allow the alcohol to evaporate. Pour in the stock and, when it comes to the boil, cover and move the casserole to the oven. Cook for 1½ hours. Stir in the roasted peppers and beans and cook for another 15 minutes or until the lamb is really tender. Serve with some green vegetables such as wilted spinach or green beans.
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