Lamb stew with gremolata

Lamb stew with gremolata

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

This is a simple Italian-inspired dish. The classic ingredients of onion, carrot, celery, leek, tomato, garlic, herbs and red wine all cook to a thick stew studded with pieces of lamb. The stew is thickened with a grated potato. It is all lightened and livened up with the addition of zesty gremolata, and is perfect with parsnip mash or white-bean puree.


Quantity Ingredient
2 tablespoons olive oil
800g lamb shoulder or leg meat, trimmed of fat and cut into 3 cm cubes
3 onions, chopped
3 carrots, chopped
3 celery stalks, sliced
1 leek, sliced
800g vine-ripened tomatoes, peeled and roughly chopped
4 garlic cloves, finely chopped
4 sage leaves, finely chopped
sprig rosemary
750ml water
125ml red wine
1 potato, peeled and grated


  1. Heat half a tablespoon of the oil in a heavy-based saucepan over medium–high heat. Add half the lamb and cook for 2–3 minutes, until the meat is browned all over. Remove to a plate, then brown the remaining lamb in another half a tablespoon of oil, and remove to the plate.
  2. Reduce the heat of the pan to medium and add the remaining oil. Fry the onion, carrot, celery and leek for 4–5 minutes, until just softening. Return the lamb to the pan with the tomato, garlic, sage, rosemary, water and wine and bring to the boil. Add the potato, reduce the heat to a simmer, cover and cook for 11⁄2 hours, or until the lamb is tender and the sauce is thick.
  3. Scatter with gremolata and serve.
low fat
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