Lamb Neck Stew with Pureed Beans & Parsley Oil
There is so much flavour in lamb neck, which is why this cut is often used in the traditional Welsh stew – cawl. It takes time and patience for this neglected cut to reach its potential but it’s well worth it. In our recipe, the beans and oil add a touch of refinement against this rustic stew.
Ingredients
1kg lamb neck, chopped in 3–4cm widthpieces (your butcher can help with this)
750ml white wine
2 carrots
2 large echalion shallots
2 sticks celery
1 tbsp rapeseed oil
2 cloves garlic
Lamb stock cube
2 bay leaves
Small pinch of chopped rosemary and thyme
Salt & pepper
Parsley oil
100g flat-leaf parsley
200ml rapeseed or olive oil
2 cloves garlic, peeled
Beans
2 tins cannellini beans
2 tbsp butter
Sea salt & black pepper
Method
1. Cook the lamb neck indirect for an hour, moving every 10 minutes to allow even cooking. At the end of cooking, the neck should be nicely browned and smoky; move it closer to the heat source if required, while avoiding direct grilling.
2. Meanwhile, chop the vegetables. Carrots – peeled, halved and sliced lengthways on the diagonal; shallots – peeled, sliced in half lengthways and into wedges keeping the root intact; slice the celery into 1cm pieces.
3. Add the rapeseed oil to a large cast iron pan over direct heat. Lightly fry the carrots, shallots and celery.
4. Place the lamb neck on top of the veg, adding crushed garlic cloves, herbs, stock cube and small pinch of salt and pepper.
5. Pour the whole bottle of wine over, gently stir and heat until bubbling. Don’t worry if it tastes harshly boozy at the beginning as the long cooking time will boil the alcohol away.
6. Move slightly away from the direct heat so it continues to gently bubble, stirring every 20 minutes. If the level drops while cooking, add 100ml water at a time, if required.
7. While the lamb is cooking, make the oil by blending the parsley, oil and garlic together into a paste. Strain the mixture so the oil separates. This parsley oil will keep in a clean jar in the fridge for up to 7 days.
8. In a separate pan, add the two tins of cannellini beans with 80g of the bean liquid.
9. Gently heat the beans adding the butter and blend to a smooth consistency.
10. Add sea salt and black pepper to season.
11. When all the pieces of lamb neck easily pull away from the bone and is fork-tender, it is ready. Total cooking time is 3-4 hours.
12. Season with additional salt and pepper as needed.
13. Spoon the beans into a bowl, followed by the stew and some seasonal greens.
14. Add a swirl of parsley oil on the beans for the finishing touch.
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Method
1. Cook the lamb neck indirect for an hour, moving every 10 minutes to allow even cooking. At the end of cooking, the neck should be nicely browned and smoky; move it closer to the heat source if required, while avoiding direct grilling.
2. Meanwhile, chop the vegetables. Carrots – peeled, halved and sliced lengthways on the diagonal; shallots – peeled, sliced in half lengthways and into wedges keeping the root intact; slice the celery into 1cm pieces.
3. Add the rapeseed oil to a large cast iron pan over direct heat. Lightly fry the carrots, shallots and celery.
4. Place the lamb neck on top of the veg, adding crushed garlic cloves, herbs, stock cube and small pinch of salt and pepper.
5. Pour the whole bottle of wine over, gently stir and heat until bubbling. Don’t worry if it tastes harshly boozy at the beginning as the long cooking time will boil the alcohol away.
6. Move slightly away from the direct heat so it continues to gently bubble, stirring every 20 minutes. If the level drops while cooking, add 100ml water at a time, if required.
7. While the lamb is cooking, make the oil by blending the parsley, oil and garlic together into a paste. Strain the mixture so the oil separates. This parsley oil will keep in a clean jar in the fridge for up to 7 days.
8. In a separate pan, add the two tins of cannellini beans with 80g of the bean liquid.
9. Gently heat the beans adding the butter and blend to a smooth consistency.
10. Add sea salt and black pepper to season.
11. When all the pieces of lamb neck easily pull away from the bone and is fork-tender, it is ready. Total cooking time is 3-4 hours.
12. Season with additional salt and pepper as needed.
13. Spoon the beans into a bowl, followed by the stew and some seasonal greens.
14. Add a swirl of parsley oil on the beans for the finishing touch.
