INGREDIENTS
1 tbsp extra virgin olive oil
2 pounds of cubed lamb neck.
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 pinch of sea salt
Freshly ground black pepper
3 cloves garlic, crushed
55g tomato paste
1 tsp ground cumin
1 tsp smoked paprika
2 cups of beef stock
1 cup of red wine
2 sprigs fresh rosemary
2 bay leaves.
5 g freshly chopped parsley
METHOD
In a large pot over a medium heat, heat the oil.
Add the lamb pieces and cook on all sides until seared, working in batches if necessary.
In the same pot, cook the onion, carrots, and celery until soft for about 5 minutes.
Add the garlic, tomato paste, cumin, herbs, and paprika and cook for a few minutes.
Add the stock and wine and bring to a boil then reduce the heat to a simmer.
Season with salt and pepper. Cover and let it simmer until lamb is tender, about 1 hour.
Remove the bay leaves and rosemary and garnish with parsley before serving.
Cooked in the Platine Stock Pot
