• 2 tablespoons of vegetable oil
  • 2 tablespoons of butter
  • 1.5 kg lamb neck cut into 4-5 cm pieces
  • 4 celery stalks chopped into chunks
  • 2 carrots chopped into chunks
  • 1 chopped onion
  • 2 garlic cloves
  • 6 tablespoons tomato purée
  • 1 litre chicken stock
  • 750 mls red wine
  • Handful of thyme sprigs
  • 1/2 tin tomatoes
  • 6 shallots
  • Optional - handful cherry tomatoes
  • Optional - handful pitted kalamata olives
  • Salt and pepper


  • STEP 1
    Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
  • STEP 2
    Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
  • STEP 3
    Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
  • STEP 4
    Remove lid and stir in shallots, then continue cooking for 1/2 hr.
  • STEP 5
    Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.

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