Lamb And Warrigal Greens Stew

A nourishing lamb stew, slow cooked to perfection, with the added benefit of Australian native warrigal greens.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat one tablespoon of olive oil in a heavy bottomed pan. Brown the lamb in batches, cooking for 4-5 minutes. Set aside and clean out the pan.

Step 2

Add in the remaining olive oil to heat, followed by the onions. Saute for four minutes then add in the garlic.

Step 3

Pour in balsamic vinegar and cook for a further two minutes.

Step 4

Pour in the wine and bring to the boil. Cook until reduced by about a quarter. Add in the broth and allow to heat.

Step 5

Toss in the browned lamb and herbs. Bring to the boil then reduce to a low simmer, and leave to cook with the lid on for at least 75 minutes or up to 2 hours, until the lamb is tender. You want to see slight bubbles on the edges, but no rigorous boiling.

Step 6

When ready to serve, plunge in the asparagus and warrigal greens for a minute, then serve immediately.

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