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-
Scouse stew
- Prep time:
- 15 mins
- Cook time:
- 2 hrs 15 mins
- Serves:
- 2
Paul Heathcote’s recipe for a Liverpudlian favourite uses both neck of lamb and minced lamb for a hearty serving
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Ingredients
Method
1. Season the lamb necks with sea salt and freshly ground black pepper and lightly dust with flour. Heat the olive oil in a pan and fry the necks for 3-4 minutes on each side, until lightly browned all over.2. Add the minced lamb to the pan, followed by the onion and carrot. Lightly fry for 2-3 minutes, then stir in the celery, leeks, potatoes and pour in the stock.
3. Cover with a lid and simmer for two hours, or until the neck of lamb is soft and the meat falls away from the bone easily. Season to taste with sea salt and freshly ground black pepper, then stir in the parsley.
4. Spoon into serving bowls and serve with the crusty bread.
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Latest Comment
...a few veggies; 2 oxo and a pan full of water. Serve with Sunblest bread and anchor butter... either that or take the pan to the Cottage Chippy and get them to fill it from the big pan!!!
What? I'm sorry? Neck of lamb? Olive Oil? Parsley to garnish? Only if we'd been scrumping at the Co-Op! Whatever meat we could find
It must be one for the Scousers. Serve with pickled red cabbage. There's only one Eddy B's