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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.3
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 306.3 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.7 g

View full nutritional breakdown of Maura's lamb neck stew (slow cooker, oven, or stovetop) calories by ingredient
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Maura's lamb neck stew (slow cooker, oven, or stovetop)

Submitted by: THE-MORE-GIRL

Introduction

Lamb necks are super-cheap, make very flavorful stew, but are a bit of a pain in the lamb neck to deal with, since they're so bony. Still, this stew is delicious. Lamb necks are super-cheap, make very flavorful stew, but are a bit of a pain in the lamb neck to deal with, since they're so bony. Still, this stew is delicious.
Number of Servings: 8

Ingredients

    3 lbs of lamb neck bones (yields about a half pound of meat; if you use lamb necks instead of just the bone, get a pound instead)
    1 tablespoon granulated garlic
    1 large red onion
    1 cup or so of chopped carrot
    1 pound or so of white or red thin-skinned potatoes, diced

Directions

Brown lamb bones on all sides in a heavy ovenproof pot (if you are using a slow-cooker, you can skip this step or brown them and then put them into the slow-cooker for the rest of the steps.

Add 1 quart of water, the onion, salt, and garlic to the meat and cover tightly. Bake at 300F (that's not a typo) for about 2-3 hours. Take the bones out of the stock and set aside to cool while you add the carrots, potatoes, and enough hot water to cover. Salt and pepper to taste at this point.

Pick the meat off the neck bones and return the meat to the pot. Discard the bones. Bake stew tightly covered at 250 for at least another 1-2 hours, until the vegetables are soft.

When the stew is ready, you can decide if you want it as-is, or thickened with a little bit of a cornstarch slurry. The nutritional info on this recipe doesn't include any cornstarch, so keep that in mind.

If you're using a slow-cooker, just put the veggies in first, then the neck bones, and cook all day on low, or 4 hours on high. Next, you'll need to fish the bones out and get the meat off them. This was more trouble than I wanted, so I stopped doing this particular stew in the slow-cooker.

I have made this in the pressure-cooker, too, but I don't recall how long I cooked it at pressure. Next time I do this, I'll come back and put the times.

Serving Size: Makes about 8 one-cup servings






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