Lamb Comforting

Colin Fassnidge's healthy Irish stew

Name: Colin Fassnidge's super healthy Irish stew
Prep time: 10 min
Cook time: 115 min
Total time: 125 min
Yield: 4
Ingredients: 1 tbs olive oil, plus extra to serve; 1.2kg lamb neck (or shoulder), in 4cm dice; 2 carrots, chopped into 4cm pieces; 2 sticks celery, chopped into 4cm pieces; 6 each rosemary & thyme sprigs; 3 garlic cloves; ½ cup (125ml) white wine; 2 cups (500ml) chicken stock; 2 desiree potatoes, chopped into 4cm pieces; 5 eschalots, peeled and halved; Micro herbs to serve (optional); Pickled red cabbage & crusty bread to serve

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10m

1h 55m

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 01, 2017

Who better than THE Irish chef himself, Colin Fassnidge, to show you how to make this classic, warming stew. Be sure to freeze any leftovers for another day.

1 tbs olive oil, plus extra to serve
1.2kg lamb neck (or shoulder), in 4cm dice
2 carrots, chopped into 4cm pieces
2 sticks celery, chopped into 4cm pieces
6 each rosemary & thyme sprigs
3 garlic cloves
½ cup (125ml) white wine
2 cups (500ml) chicken stock
2 desiree potatoes, chopped into 4cm pieces
5 eschalots, peeled and halved
Micro herbs to serve (optional)
Pickled red cabbage & crusty bread to serve

Method

1.

Heat oil in a large, heavy-based pan over medium-high heat. In batches, brown lamb on all sides. Remove and set aside.
2.

Reduce heat to medium-low, add the carrot and celery, and cook for 5 minutes or until lightly browned. Add herbs, garlic and wine. Simmer 5 minutes or until wine is reduced by half. Return the lamb. Pour over stock plus 2 cups (500ml) water, and season.
3.

Bring to a boil, then reduce to slow simmer. Skim off fat, cover and cook for 1 hour.
4.

Add potato and eschalot, and cook for a further 30-40 minutes or until meat is very tender. Rest for 10 minutes.
5.

Divide between warm serving bowls, top with micro herbs if using, and serve with pickled red cabbage and crusty bread.