Lamb Neck Stew

(Adapted from a recipe from “Shiho” on


If you can’t find lamb neck, you could try substituting lamb shanks or a shoulder cut.


Generously serves 2


1 tablespoon olive oil

1 pound lamb neck

3 tablespoons flour (or potato starch flour for gluten free)

½ medium yellow onion (about 4 ounces), quartered

1 large carrot (about 5 ounces), sliced

10 ounces fingerling potatoes, with skin, cut in smaller pieces

Salt and pepper, to taste

2 1/3 cups chicken broth

2 teaspoons Worcestershire sauce

6 sprigs thyme


1. Heat the oil in a large pot over medium heat.

2. Dust the lamb neck with the flour and cook it in the hot oil until it is lightly browned. Remove the meat from the pot.

3. Add the onion to the pot and cook, stirring, for 3 – 4 minutes until it is starting to soften.

4. Add the carrot and potatoes. Season with a bit of salt and pepper. Stir and cook for an additional minute or two.

5. Stir the Worcestershire sauce into the chicken broth and pour into the pot. Add the thyme and stir.

6. Put the lamb back into the pot, cover, and simmer over very low heat for about 2½ hours or until the meat is very tender. (I had to set my stove to the lowest heat possible to keep the stew at a simmer with just a few gentle bubbles appearing at a slow rate.) I set the cover ajar for the last hour to help the stew thicken.

7. When the lamb is tender, take the meat out of the pot and remove the lamb from the bones. Cut, or shred the meat into bite-sized pieces and return to the pot.

8. Taste, season with salt and pepper if necessary, and serve.