Mrs Oil's Spring Lamb Stew

We love a hearty stew in the depths of winter. As the clocks change and the daylight hours increase so Mrs Oil’s dishes become lighter embracing the new seasons produce. This is a great way to use the cheaper neck of lamb instead of the leg. This is for 8 people – Mrs Oil likes to batch cook and save portions in the freezer for easy mid-week meals or take to work lunches. Due to Mrs Oil’s intolerances she uses gluten-free flour.
 
       Ingredients

• 1kg neck of lamb from your local butcher – we get our local butcher to dice it.
• 1 large organic carrot – cut into chunks
• 1 large organic onion – finely chopped
• 3 organic celery stalks – finely chopped
• 3 cloves of garlic – peeled.
• Bouquet Garni – 6 black peppercorns & Mrs Oil used from our allotment fresh bay leaves, thyme, rosemary.
• Tablespoon of flour
• Glug of brandy
• 1 litre lamb stock

Method

1. Pre-heat the oven approx. 125  (fan assisted).
2. Brown the lamb in batches and set aside.
3. In the same pan, on a low – medium heat gently sweat off the onions, celery and carrots – approx. 10 minutes.
4. Return the lamb to the pan and add the flour. Cook through for a couple of minutes.
5. On a high heat add the glug of brandy and reduce by at least half – stirring to deglaze the pan.
6. Add the stock garlic and bouquet garni.
7. Bring to boil then add a lid.
8. Put in oven for 3 hours.

 
Mrs Oil likes to serve this with Orodeal mashed potato and spring greens