¼ cup plain flour
1kg diced lamb shoulder
¼ cup olive oil
2 medium brown onions, thickly sliced
3 garlic cloves, crushed
2 cups dry red wine
2 tablespoons tomato paste
2 cups salt-reduced beef stock
400g can chopped tomatoes
¼ cup lemon juice
1 cup pitted kalamata olives, sliced
Oregano and chilli gremolata:
1/3 cup chopped fresh oregano
1 long red chilli, seeded, finely chopped
1 tbs lemon zest
Place flour and lamb in a snap-lock bag. Seal. Shake until lamb is coated. Heat 1 tablespoon oil in a large heavy-based saucepan over medium heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl. Repeat with 1 tablespoon oil and remaining lamb. Heat remaining oil in same pan over medium heat. Add onion. Cook, stirring, for 4 to 6 minutes or until tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 2 to 3 minutes or until reduced by half. Return lamb to pan with paste, stock and tomatoes. Stir to mix in paste. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 hour. Add lemon juice and olives. Simmer, uncovered, for 20 to 30 minutes or until lamb is very tender and sauce has thickened. Meanwhile, make Oregano and chilli gremolata: Place oregano, chilli and lemon zest in a small bowl. Stir to combine. Serve lamb stew sprinkled with gremolata. *Super Food Ideas*
Just make this zesty gremolata on the night and remember to take the stew out the freezer!
To Freeze: Complete recipe to before the gremolata is made. Cool. Transfer to a large snap-lock bag or shallow airtight container. Freeze for up to 3 months.
To Reheat: Thaw in the refrigerator overnight. Place in a large saucepan and heat over medium heat for 15 to 20 minutes or until hot. Make the gremolata. Serve.
Energy 2058kJ; Fat Total 25.20g; Carbohydrate Total 16.60g; Dietary Fibre 3.00g; Protein 34.60g; Cholesterol 92.00mg; Sodium 688.00mg