Serving this stew with sweet potato mash makes it a heartier and very tasty meal.
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Makes: 4 servings (with extra soup for leftovers)
Ingredients 1kg lamb bones/off cuts
300ml red wine (I used cask wine)
˝ cup plain flour
Fresh and dried herbs (mixed herbs and rosemary)
1 can white beans
2 cans of diced tomatoes
1 litre vegetable stock
4 large diced carrots
2 cloves diced garlic
2 large sweet potatoes
2 medium sized potatoes
Heat a tablespoon of coconut oil in a large pot.
Mix flour, salt, pepper and a teaspoon of dried herbs together.
Loosely cover the lamb bones in the flour mixture and add to the oil, turning often until lightly browned.
Add the wine and allow it to boil for a minute. Add the tomatoes and stock, making sure the bones are covered.
Add the garlic and any fresh herbs you have on hand; I used marjoram and thyme. Turn down the heat and allow it to simmer for an hour or until all the meat on the bones is soft and easily removed.
Remove the bones from the broth and carefully shred the meat from the bones, returning everything to the pot.
Add the can of white beans and the diced carrot.
While the vegetables are cooking, put the peeled and chopped sweet potato and potato into another large pot of boiling water. Once soft (about 10 minutes) drain and mash. Season as needed and make sure the mash is nice and smooth; I used a stick blender to mash which worked very well and was quicker than a masher.
To serve, discard the bones from the stew. Spoon out equal portions of the mash onto wide bowls. Make a well in the middle of each and using a ladle add the stew into the centre of each well.