Ingredients

  • 8 lamb neck chops (approximately 1kg), fat trimmed
  • 1 red onion, thinly sliced
  • 2 large carrots, peeled, roughly chopped
  • 4 garlic cloves, finely chopped
  • 2 bay leaves
  • 2 sprigs fresh oregano
  • 1 cup (250ml) vegetable stock
  • 700ml passata
  • 400gm can cannellini beans, drained, rinsed
  • 2 tbsp olive oil
  • 200g day old sourdough breadcrumbs
  • 1 long red chilli, deseeded, finely chopped
  • Zest of 1 lemon
  • 1/3 cup parsley leaves, finely chopped
  • Creamy polenta, steamed broccoli, to serve

Method

Step 1

Preheat oven to 160°C (140° fan-forced). Lightly spray a large casserole dish with oil. Heat over medium-high heat and sear lamb for 2 to 3 minutes each side, in batches or until browned. Set aside.

Step 2

Add onion and carrots, cook for 3 to 4 minutes then garlic for 1 minute. Return lamb to dish with herbs, stock and passata. Season, stir and bring to the boil. Cover and cook in oven for 1 1/2 to 1 ¾ hours or until meat is tender, skimming fat off occasionally. Stir cannellini beans through for last 10 minutes of cooking time, uncovered.

Step 3

Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add breadcrumbs and cook for 2 to 3 minutes or until golden. Add remaining garlic, chilli and lemon zest and cook for 1 to 2 minutes. Drain on paper towel, transfer to a bowl, add parsley, season and stir to combine.

Step 4

Serve stew sprinkled with pangrattato (crumb mixture) on top of polenta with broccoli.