MELTING LAMB STEW

A really hearty lamb stew, this recipe can be cooked for hours until the meat is very soft.  It makes a great winter dish.  And if you have an Instant pot, then it will take only 90 minutes to be melting in the mouth.

2 onions, sliced

45ml (3 T) grapeseed or avocado oil

2-3kg (4.5-6.6lb) thick lamb knuckles

2 x 410g (14 oz) tins chopped tomatoes

375 ml (1½ cups) beef stock (30ml (2T) beef stock)

10ml (2 t) oregano

2-3 fresh rosemary sprigs

4-5 whole carrots

6-8 unpeeled baby potatoes

125g (4 oz) whole mushrooms

Salt and black pepper

Heat a large heavy pot with the oil and brown the onion until golden. Remove and set aside. Season the meat well with salt and pepper and brown in batches until really dark in colour adding a little oil if necessary.

Return onions to pot when all the meat has been browned. Add the tinned tomatoes, beef stock, oregano, rosemary sprigs. Toss to coat everything. Place the carrots, potatoes and mushrooms on top of the meat. Cover with a lid or foil.

Preheat oven to 160ºC (350 F) and place on the second shelf from the bottom. Allow to cook  for at least 2-3 hours, covered or until meat is very soft.  Only season with salt and pepper at the end of the cooking time. 

If liquid is not thick enough, remove the lid and leave to thicken uncovered for about 20-30 minutes.

INSTANT POT COOKING

Heat the Instant Pot to Saute. Follow all the steps above.

Place the trivet in the pot once you have added the tomatoes, herbs and stock. Mix well.

Press Cancel. Then place the trivet in the pot. Put all the meat and the onions back into the pot on top of the trivet. Place the vegetables on top of the meat. Seal the lid.

Press low pressure and time for 90 minutes.

Watch carefully because you might get a food burn notice, but ensure that it cooks on low pressure not high.

Release when cooked and remove the trivet.

Your meat and vegetables will be tender and meltingly delicious.

CHEF’S TIP:  This freezes very well, but exclude the potatoes.

Serves 6-8