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Serves 4
INGREDIENTS:
4 cups boneless neck of lamb, cut into 1 inch chunks
1 cup seasoned flour
2 large onions, diced
3 tbsp. sunflower oil
1 marrow, deseeded, skinned and diced
3 carrots, sliced
3 cups new potatoes, halved
1 cup lamb or beef stock
1 cup tomato sauce
1 tbsp. mixed garden herbs (parsley, chervil and chives), chopped
1 clove elephant garlic, minced
1 cup dry white wine
1/4 cup all-purpose flour, sifted
1/2 cup cold water
METHOD:
Preheat oven to 400 F (200 C). Cover lamb chunks with seasoned flour until well-coated. Set aside.
Heat sunflower oil in a pan. Add onions. Fry for 10 minutes on a medium heat until caramelized.
Add lamb chunks and brown on all sides, about 4 minutes. Add marrow, carrots and new potatoes. Cook for 3 minutes, stirring constantly. Remove from heat and set aside.
In a bowl, combine lamb or beef stock, tomato sauce, parsley, chervil, chives, garlic, dry white wine, flour and cold water. Mix well until smooth.
Spoon lamb mixture into a deep ovenproof dish. Pour over stock mixture and stir well. Cook in center of oven for 1 hour until liquid has reduced slightly. Then reduce heat to 375 F (190 C). Cook for 45 minutes until thickened. Serve hot with crusty bread.
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