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Lamb stew with oregano and chilli gremolata
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Make flavorful lamb stew ahead, reheat, add zesty gremolata, and enjoy.
Ingredients:
  • 62.50 ml plain flour
  • 1kg diced lamb shoulder
  • 56.88 gm olive oil
  • 2 medium brown onions, thickly sliced
  • 495.00 gm dry red wine
  • 44.40 gm tomato paste
  • 510.00 gm beef stock
  • 400g can chopped tomatoes
  • 65.63 gm lemon juice
  • 250.00 ml pitted kalamata olives, sliced
  • 82.50 ml chopped fresh oregano
  • 1 long red chilli, seeded, finely chopped
  • 20.00 ml lemon zest
Instructions:
  • In a snap-lock bag, combine flour and lamb, seal, and shake until lamb is coated. In a large heavy-based saucepan over medium heat, heat 1 tablespoon oil. Add half of the lamb and cook for 5 minutes, stirring occasionally, until browned. Transfer to a heatproof bowl. Repeat the process with 1 tablespoon oil and the remaining lamb.
  • In the same pan, heat the remaining oil over medium heat. Sauté the onion for 4 to 6 minutes until tender. Add garlic and cook for 1 minute until fragrant. Pour in the wine and bring to a boil, then let it simmer for 2 to 3 minutes until reduced by half.
  • Add the lamb back to the pan along with the paste, stock, and tomatoes. Mix well to incorporate the paste. Bring to a boil, then reduce the heat to medium-low. Simmer for 1 hour without covering. Stir in lemon juice and olives, then continue to simmer for 20 to 30 minutes until the lamb is tender and the sauce has thickened.
  • While you wait, prepare the Oregano and chilli gremolata by combining oregano, chilli, and lemon zest in a small bowl. Sprinkle the gremolata over the lamb stew before serving.

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