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By Liv Kaplan

Lamb And Warrigal Greens Stew

Name: Lamb And Warrigal Greens Stew
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean
Ingredients: 3 tbsp olive oil, divided; 1 kg lamb shoulder, cut into 1-inch pieces; 1 brown onion, sliced; 4 garlic cloves, thinly sliced or crushed; 2 tablespoons balsamic vinegar; 1 cup dry red wine; 500-750ml beef broth, depending on the size of your pot; 4 sprigs oregano; 4 sprigs thyme; 2 bay leaves; 1 tbsp lemon myrtle; bunch asparagus, trimmed, cut into 1-inch pieces on a diagonal; 1 bunch warrigal greens

6 steps

Prep:15minCook:1h 15min

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

Updated at: Thu, 17 Aug 2023 03:47:34 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories801.1 kcal (40%)

Total Fat56.1 g (80%)

Carbs18.6 g (7%)

Sugars4.9 g (5%)

Protein39.6 g (79%)

Sodium713.2 mg (36%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

divided

1kglamb shoulder

cut into 1-inch pieces

1brown onion

sliced

4garlic cloves

thinly sliced or crushed

2 tablespoonsbalsamic vinegar

1 cupdry red wine

500mlbeef broth

depending on the size of your pot

4 sprigsoregano

4 sprigsthyme

2bay leaves

1 Tbspground lemon myrtle leaf

asparagus

trimmed, cut into 1-inch pieces on a diagonal

1 bunchwarrigal greens

Instructions

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.

View on Liv Kaplan

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