Slow cooker lamb neck stew an unexpected dinner winner
This was a very happy accident that I whipped up on a cool, wet, autumn day in less than 10 minutes during my lunch break. We were having an unexpected guest for dinner (my brother-in-law) and I needed to prep something quick smart. It’s very unpretentious – the cupboard was almost bare when I was looking for ingredients to pair with the lamb neck. But together the ingredients really work – it’s like no slow cooker recipe I have ever tasted.
I was unexpectedly enjoying this lamb neck stew so much that I didn’t think to take a photo until it was too late (hence, it looks absolutely terrible! But please don’t let that put you off. I will post a better photo when I make it again). But when my softly spoken brother-in-law said it was the best stew he’d ever tasted, I knew it was a winner and I’d better write the recipe down.
1 lamb neck (4 pieces)
3 small potatoes, quartered
1 large carrot, chopped
1 medium brown onion, peeled and sliced
1 clove of garlic
2 teaspoons of Dijon mustard
4 anchovy fillets, chopped
1 cup of chicken stock
1/2 cup of white wine
Sprig of fresh rosemary, chopped
Put everything except rosemary in a slow cooker in high for 5 hours. Sprinkle with rosemary and stir through. Serve with crusty, buttered bread.