Lamb Neck Stew

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Ingredients
  • 2 sticks of celery
  • 2 carrots
  • 2 medium onions
  • 1 cup of peas
  • 3 sprigs of fresh rosemary
  • 1 x 400g tin of tomatoes
  • 6 lamb neck chops
  • olive oil
  • 1 heaped tablespoon plain flour 
  • 250ml lamb stock 
  • 250ml red wine
  • sea salt and freshly ground black pepper
  • finely chopped parsley
Putting it all together
  1. Put a casserole pan on a medium heat.
  2. Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.
  3. Add your meat and flour.
  4. Pour in the stock, red wine, and tinned tomatoes.
  5. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
  6. Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2½ hours.
  7. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
  8. When done, your meat should be tender and delicious.
  9. Serve on a bed of mashed potatoes or mashed pumpkin (or even both) with a sprinkling of finely chopped parsley.