Rustic one-pot lamb stew with potatoes, tomatoes, anchovies and olives
Melt in the mouth shoulder of lamb with punchy flavours from the anchovies, olives and tomatoes, this easy one-pot stew is perfect for a hearty dinner.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4 servings
- Rustic one-pot lamb stew with potatoes tomatoes, anchovies and olives
- 900 g | 2 lbs rolled shoulder of lamb trimmed of fat
- 4 large floury potatoes peeled and cut into large cubes
- 4 large shallots peeled and quartered
- 400 g | 14oz cherry tomatoes halved (or use tinned chopped tomatoes)
- 250 ml | 1 cup red wine
- 250 ml | 1 cup lamb or vegetable stock
- 4 anchovy fillets finely chopped or use 1 tbsp anchovy paste
- large handful red and green pitted olives sliced
- 2 sprigs fresh thyme plus extra to garnish
- 2 tbsp runny honey
- 1-2 tbsp rapeseed canola oil
- 1 small whole garlic or 6 cloves peeled
- salt and freshly ground pepper
Preheat the oven to 160C (325F).
Season the lamb on all sides with salt and pepper. Heat the oil in a heavy lidded pot or casserole and brown the meat thoroughly – this will take about 10 minutes.
Remove the lamb from the pot, reduce the heat and add the onions. Cook for 10 minutes, until soft and transparent.
Slice the end of the garlic if using whole and add to the pot (or add the garlic cloves) together with the potatoes, thyme, tomatoes and anchovies. Cook for five minutes.
Add the wine, stock and honey and bring to a simmer. Stir in the olives and return the lamb to the pot. Cover and cook in the oven for about 2 1/2 hours, or until the potatoes are fork tender.
Serve with crusty bread to mop up all the delicious juices and some good red wine.