Tender Lamb Stew with Gremolata on Lemon and Parmesan Orzo
- Prep Time: 15
- Cook Time: 180-360
- Total Time: 0 hours
- Yield: 6
- Category: Dish Type; Lamb; Main Ingredient; Mains; Meals and Courses; Stews; Vegetables
Description
A very tasty, tender lamb stew. The perfect dinner option!
Ingredients
Stew
2 kg lamb knuckles and/or lamb neck
about 2 Tbsp (30 ml) olive oil
2 large carrots, diced
2 onions, diced
3 sticks celery, diced
3 Tbsp (45 ml) cake flour
1 x 410 g can chopped tomatoes
1 x 60 g can tomato paste
4 cloves garlic
½ C (125 ml) dry white wine
3 C (750 ml) chicken stock
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried thyme
3 bay leaves
2 tsp (10 ml) sugar
salt and milled black pepper to taste
Gremolata
1 C (250 ml) chopped flat-leaf parsley
10 mint leaves, chopped
4 cloves garlic, crushed
juice and zest of 1 lemon
salt and milled black pepper to taste
Lemon and Parmesan orzo
500 g orzo pasta, cooked until al dente
2 Tbsp (30 ml) olive oil
juice and zest of 1 lemon
a handful of flat-leaf parsley, chopped
½ C (125 ml) grated Parmesan cheese
Instructions
Stew
Preheat the oven to 160 °C.
Brown the lamb very well in the heated olive oil. Remove the meat from the pan and keep to one side.
Sauté the carrots, onions and celery in oil in the same pan until soft. Stir in the flour and cook it a bit before adding the remaining stew ingredients, including the meat. Bring to the boil.
Casserole in the oven for about 2½ hours OR cook in a pot, covered, over low heat for the same time. The lamb should be tender and falling off the bone. Season to taste.
Gremolata
Combine all the ingredients.
Orzo
Combine all the ingredients and season to taste.
To serve
Serve the stew on a bed of orzo and top with gremolata. Or tip the whole lot onto a hot platter from which everybody can help themselves!
Tip
I enjoy eating the orzo as a quick and flavourful dish on it’s own!
