Slow-cooked or pressure-cooked lamb neck stew with root veg

INGREDIENTS

• 1 tbsp coconut oil

• 1 Large onion, diced

• 1kg lamb neck, cubed

• 2 large carrots, chopped

• 1 cup bone broth

• 800g tomato, canned

• 350g potatoes, skin on, chopped

• 1 cup brussel sprouts, whole

• 250g pumpkin, chopped

Method:

1. Sauté onion: Heat coconut oil in a large pan over medium heat. Add onion, diced and cook until soft and translucent.

2. Brown the meat: Remove onion and set aside. Add lamb neck, cubed to the same pan and brown on all sides in batches, don't overcrowd the pan.

3. Combine everything: Transfer onion and lamb into your pressure cooker or slow cooker. Add all the vegetable, and stir to combine.

4. Cook: Pressure cook on high for 45 minutes with natural release, OR slow cook on low for 8 hours, until the lamb is fork-tender.

NOTES

You can use any type of lamb here, including with the bone in. Removing the bone at end of cooking prior to serving.
Serve on a bed of rice or mash potatoes, or on it's own with freshly cracked pepper.

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Happy Day!

Jenna