Slow cooking brings out the flavours in this winter warming lamb neck chops stew. This dish is perfect to put in a large slow cooker at the beginning of the day - you will come home to a house smelling of Italian flavours.
30min + 8 hours slow cooking
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8-10 lamb neck chops
400g canned diced tomatoes
1 medium red onion, sliced thinly
2 cups diced carrots
2 cloves of garlic, crushed
1/2 cup dry red wine
1/3 cup balsamic vinegar
2 tablespoons tomato paste
2 cups beef or vegetable stock
1/4 cup loosely packed fresh basil leaves or 1 tablespoon dried
2 sprigs fresh thyme or 1 teaspoon dried
1 tablespoon fresh rosemary or 1 teaspoon dried
2 teaspoons cornflour
1 tablespoon water
Combine lamb, tomatoes, onion, carrots, garlic, wine, vinegar, tomato paste, stock and herbs in a 5-litre (20-cup) slow cooker.
Cook, covered, on low, for about 8-9 hours.
Remove the sprigs of fresh thyme from the slow cooker. Combine the cornflour with the water in a small cup; stir into the slow cooker. Cook, covered, on high, for 10 minutes or until thickened slightly. Season to taste.
Serve stew sprinkled with extra basil on a creamy mash or with steamed fresh greens.