Lamb stew with red wine, anchovies and parmesan

all details

This is slow cooking at its simplest. Chuck it all into one pot and leave it in a slow oven until you're ready to eat, then serve with a green salad. Use the same recipe for beef shin, brisket and the like. If the meat is very fatty, you might want to cool it, scoop off the fat and reheat the stew before serving.

Jill Dupleix's lamb stew with red wine, anchovies and parmesan

Ingredients

  • 1.2kg lamb shoulder meat
  • 6 garlic cloves, finely sliced
  • 6 anchovy fillets
  • 3 tbsp tomato paste
  • 1 tsp coarsely ground black pepper
  • 2 bay leaves
  • 2 rosemary sprigs, plus 1 tbsp rosemary needles for serving
  • 250ml red wine such as shiraz
  • 250ml water
  • 12 parmesan shavings or 2 tbsp grated parmesan
  • 2 tbsp flat-leaf parsley

Method

Heat the oven to 150C.

Cut the lamb into large bite-sized chunks, trimming off large bits of fat. Place in a casserole dish with garlic, anchovy fillets, tomato paste, half the pepper, bay leaves and rosemary sprigs. Add the red wine and enough water to just cover the meat. Bring to a simmer over medium heat.

Cover and cook in the oven for three hours, stirring once or twice, until the lamb is meltingly tender. Toss the parmesan, remaining black pepper, parsley and rosemary needles in a bowl and scatter on top.

Serve with a green salad.

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  • Main Ingredients - Lamb
  • Course - Main-course

3 reviews so far

  • Rating: 5 out of 5 stars

    Absolutely delicious! Made this on a whim for the in laws who loved it, although made it with some kalamata olives replacing the anchovies due to allergies. Served it with cous cous which soaked up the juices deliciously. Next time I would ask the butcher to bone the lamb - I made a total mess of it and I'm sure lost half the meet!
    Will definitely add to the dinner party list.

    Commenter
    Astrogirl
    Location
    Date and time
    July 03, 2013, 7:42PM
    • Rating: 4 out of 5 stars

      I agree entirely about lamb shoulder - it's tricky to bone it out cleanly, so ask your butcher to do it for you.

      Keep the bone for the Jack Russell or Staffy in your life, they will be forever grateful.

      Commenter
      Cap'n Morgan
      Location
      Sydney
      Date and time
      July 05, 2013, 12:39PM
  • Rating: 4 out of 5 stars

    Try using Bagoong (Filipino salted shrimp ) instead of the anchovies. Not quite as strong on the salt but with a wonderful essence of the ocean

    Commenter
    Bushman Jack
    Location
    Wheasheaf
    Date and time
    July 05, 2013, 12:39PM

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