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.
Lucy Parissi | Supergolden Bakes
Rustic one-pot lamb stew with potatoes
tomatoes, anchovies and olives
| 2 lbs rolled shoulder of lamb
trimmed of fat
large floury potatoes
peeled and cut into large cubes
peeled and quartered
| 14oz cherry tomatoes
halved (or use tinned chopped tomatoes)
| 1 cup red wine
| 1 cup lamb or vegetable stock
finely chopped or use 1 tbsp anchovy paste
large handful red and green pitted olives
sprigs fresh thyme
plus extra to garnish
small whole garlic or 6 cloves
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.