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Tuscan-style lamb stew

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Prep Time 15 minutes
Cook Time 6 hours
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 300 g lamb neck fillet cut into large pieces
  • 1 clove garlic peeled and chopped
  • 2 medium tomatoes peeled and chopped
  • 1 sprig rosemary
  • 1/2 tsp fennel seeds
  • 1/2 fennel bulb diced
  • 1 medium carrot peeled and diced
  • 1 orange juice of
  • 250 ml lamb stock
  • 1 tsp cornflour

Equipment

  • Slow cooker

Method
 

  1. Heat the olive oil in a pan and brown the lamb on both sides.
  2. Put the lamb into the slow cooker and add the tomatoes, garlic, fennel seeds and bulb. Add the carrot, orange juice, chopped fennel and sprig of rosemary and stir through.
  3. Put the lid on the slow cooker and cook for 5 hours on low.
  4. Mix 1 tsp of cornflour in a dash of hot water until smooth. Stir into the lamb. Turn the heat up to high and cook for another hour until the lamb is tender.
  5. Serve with creamy mashed potato.