A lamb stew with all the joys of a low and slow. With minimal prep, it practically cooks itself in the oven. Spuds, pappardelle or a crisp green salad are all calling. 






Skill level

Average: 3.4 (8 votes)


  • 2 tbsp olive oil
  • 50 g butter
  • 1.5 - 1.8 kg lamb neck or shoulder (boneless)
  • 2 onions, diced
  • 3 cloves garlic, crushed
  • 4 carrots, chopped
  • 2 celery sticks, chopped
  • 1 tomato, chopped
  • ¾ cup tomato paste
  • 500 ml (2 cups) beef or vegetable stock
  • 500 ml (2 cups) of red wine
  • 3 bay leaves
  • 1 tsp cumin
  • 2 tsp paprika
  • Salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need a Dutch oven or enamelled cast iron pot.

1. Preheat the oven to 180°C (160°C fan-forced).

2. In a 5-litre Dutch oven or cast iron pot, heat the oil and butter over medium heat. Season the lamb pieces with salt and pepper and sear the pieces, turning as needed, until golden brown, 7-10 minutes, then transfer to a plate.

3. Add the onion and garlic back to the pot and brown for a couple of minutes and then add the carrots and celery and cook for another 5-7 minutes. Add the tomato paste and chopped tomato, stirring until caramelised.

4. Add your stock and red wine and bring to a simmer. Add the seared lamb, bay leaves, cumin and paprika and return to a simmer then place the lid onto and into the oven for 3-4 hours.

6. Remove the lid for the final 30 minutes and give the stew a stir if required. Serve the lamb with fresh bread.