1.1kg lamb shoulder, cut into 5-cm cubes, or buy precut lamb stew meat
4 tsp salt
Freshly ground black pepper
30g unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
15g tomato puree
2.3L cold water, or low-sodium chicken stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
1) Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/2cm deep. Spread the flour out on a plate or piece of greaseproof paper. Season half of the lamb with one teaspoon of the salt and some pepper. Dredge the lamb in the flour and shake off the excess. Cook, uncovered, stirring only occasionally, until well browned, about eight minutes. Using a slotted spoon, transfer the lamb to a plate. Repeat with the remaining lamb. Discard the oil and wipe out the pan.
2) Preheat the oven to 140°C / gas mark 1. Return the pot to the stove and melt the butter over medium-high heat. Add the onion and cook, stirring, until lightly browned, about five minutes. Stir in the garlic and tomato puree and cook until fragrant, about two minutes.
3) Return the lamb to the pot, add the water or stock, and bring to a simmer. Using a piece of kitchen string, tie together the parsley, thyme and bay leaves and add the bundle to the pot. Stir in the remaining two teaspoons of salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
4) Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery and tomatoes, and bring to a simmer. Cook the stew, uncovered, on top of the stove until the liquid has thickened and the vegetables are tender, about one hour. Remove and discard the herb bundle. Stir in the vinegar.