I created this recipe one night when i wanted to make a quick stew with leftovers. I picked up some amazing lamb necks from the local shop and with a bit of love from the pressure cooker in 50mins i had the most wonderful aroma permeating my house. You can swap out any of the veggies for what you like, and if you want to cook it in a slow cooker just chuck it on for 6-7hrs on low. The trick is to cut all your veg roughly the same size so they cook evenly.
Ingredients:
8 Lamb necks
Plain flour to dust
2 Tablespoons olive oil
1 large Onion, peeled and roughly chopped
1 Clove Garlic, minced
2 Carrots, sliced
100mls Red Wine
2 Tablespoons Tomato Paste
1 Tin Chopped Tomatoes
1 cup Peas
1 Cup Corn
1 Cup Beans
8 Small Potatoes, diced and chopped
1/2 Litre Beef or Chicken Stock
Method:
Lightly dust necks with flour. Heat oil in the pressure cooker and seal lamb necks until browned. Place on a plate a set aside.
Place onions, garlic and carrots in the pressure cooker and sauté for 2 minutes, or until onions are soft and brown. Add red wine. Stir for 2 minutes , scraping the bottom of the pan for any brown bits. Reduce liquid by half. Put lamb back in the pressure cooker. Add in tomato paste, mixing well to coat the lamb necks. Add in tinned tomatoes, peas, corn and beans. Stir. Check the liquid in the pressure cooker. Add just enough stock to cover the lamb and vegies. Cover the pressure cooker and bring to high pressure. Set to 40mins. Release pressure. Carefully open the lid. Season and serve with a few slices of buttered bread.
8 Lamb necks
Plain flour to dust
2 Tablespoons olive oil
1 large Onion, peeled and roughly chopped
1 Clove Garlic, minced
2 Carrots, sliced
100mls Red Wine
2 Tablespoons Tomato Paste
1 Tin Chopped Tomatoes
1 cup Peas
1 Cup Corn
1 Cup Beans
8 Small Potatoes, diced and chopped
1/2 Litre Beef or Chicken Stock
Method:
Lightly dust necks with flour. Heat oil in the pressure cooker and seal lamb necks until browned. Place on a plate a set aside.
Place onions, garlic and carrots in the pressure cooker and sauté for 2 minutes, or until onions are soft and brown. Add red wine. Stir for 2 minutes , scraping the bottom of the pan for any brown bits. Reduce liquid by half. Put lamb back in the pressure cooker. Add in tomato paste, mixing well to coat the lamb necks. Add in tinned tomatoes, peas, corn and beans. Stir. Check the liquid in the pressure cooker. Add just enough stock to cover the lamb and vegies. Cover the pressure cooker and bring to high pressure. Set to 40mins. Release pressure. Carefully open the lid. Season and serve with a few slices of buttered bread.
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