Scouse stew

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.

Comments                        add a comment

It must be one for the Scousers. Serve with pickled red cabbage. There's only one Eddy B's

Ingredients

2 whole necks of Lamb
Flour, for dusting
2 tbsp Olive oil
100g minced lamb
1 small onion, chopped
1 carrot, peeled and chopped
1 stick Celery, chopped
1/2 leek, cut into small chunks
3 Potatoes, cut into 2cm dice
325ml lamb or chicken stock
flat-leaf parsley, roughly chopped
crusty bread, to serve

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