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Slow Cooked Bovril Lamb Neck Casserole
Makes: 8 – 10 portions Oven: 200 °C / 400 °C
Preparation Time: 3 hours – 3 hours 30 minutes Baking Time: 2 – 3 hours
Ingredients
| 2.5 | kg | Lamb neck, sliced |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 5 | ml | BBQ spice |
| 250 | ml | Flour, for dusting (1 Cup) |
| 45 | ml | Olive oil ( 3 Tbsp) |
| 2 | Onions, cubed | |
| 3 | Carrots, peeled and cubed | |
| 2 | Celery stalks, chopped | |
| 4 | Garlic cloves, finely chopped (2 Tbsp / |
|
| 30 | ml | Thyme, chopped (2 Tbsp) |
| 30 | ml | Parsley, chopped (2 Tbsp) |
| 2-3 | Tomatoes, chopped | |
| 410 | g | Tomatoes, chopped (1 tin) |
| 45 | ml | Bovril (3 Tbsp) |
| 250 | ml | Red wine, dry (1 Cup) |
| 1 | ℓ | Beef stock |
| 2 | Potatoes, peeled and cubed | |
| 5 | ml | Black pepper |
| 30 | ml | Parsley, finely chopped (2 Tbsp) |
Method
- Season the lamb neck pieces with salt, pepper and BBQ spice. Lightly dust with flour, shaking off any excess.
- Heat olive oil in a large cast iron or ovenproof pot over medium-high heat. Brown the lamb on all sides in batches, then remove and set aside.
- In the same pot, add the onion, carrots, celery, garlic, thyme and parsley. Sauté for about 5 minutes, until softened.
- Stir in the chopped fresh and tinned tomatoes and Bovril. Cook for 5 minutes until the mixture thickens slightly and the flavours come together. Deglaze the pot with red wine, scraping up any bits stuck to the bottom.
- Return the lamb to the pot. Add the beef stock and bring to a gentle boil, then season with a bit more salt and pepper. Cover with a lid and place in a preheated oven at 200 °C / 400 °F for 2 – 3 hours, or until the meat is tender.
- Remove the pot from the oven, add the potatoes, and check seasoning. Return to the oven for another 30 minutes, uncovered if you want a slightly thicker sauce.
- Once the lamb is “fall-off-the-bone” tender and the potatoes are cooked through, remove from the oven. Serve hot with steamed dumplings, pap, or crusty bread.\
