Lamb Neck Stew

Ingredients

• 4 lamb necks (with bone)
• 2 medium potatoes
• 2 carrots
• 1 onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp whole black peppercorns
• 5 cups hot water
• Juice of half a lemon

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the lamb necks and pat them dry with paper towels.

2. 2

   Heat olive oil in a wide pot and lightly sear the meats.

3. 3

   Add coarsely chopped potatoes, carrots, whole onion, and garlic.

4. 4

   Add hot water, salt, and whole black peppercorns, then cover the pot.

5. 5

   Simmer on low heat for about 90 minutes until the meat falls off the bone.

6. 6

   Add lemon juice just before removing from heat, stir, and serve hot.

Note. You can add a sprig of fresh rosemary or celery leaf to the broth to enhance flavor and reduce gaminess.