Name: Oregano lamb stew with gnocchi
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 2 tablespoons extra virgin olive oil; 1kg boneless lamb shoulder, cut into large pieces; 2 medium (300g) onions, sliced thickly; 2 cloves garlic, sliced thinly; 2 teaspoons dried oregano; ½ teaspoon ground cinnamon; 400g can diced tomatoes; 3 cups (750ml) beef stock; 1 tablespoon tomato paste; 2 teaspoons caster sugar; 500g potato gnocchi; Finely grated parmesan, oregano leaves, to serve

Oregano lamb stew with gnocchi

This winter, indulge in this hearty oregano lamb stew, with tender boneless lamb shoulder simmered in a flavourful broth , then served with pillowy potato gnocchi

Serves 6

Prep

15M

Cook

2H 30M

Total

2H 45M

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Ingredients

2 tablespoons extra virgin olive oil

1kg boneless lamb shoulder, cut into large pieces

2 medium (300g) onions, sliced thickly

2 cloves garlic, sliced thinly

2 teaspoons dried oregano

½ teaspoon ground cinnamon

400g can diced tomatoes

3 cups (750ml) beef stock

1 tablespoon tomato paste

2 teaspoons caster sugar

500g potato gnocchi

Finely grated parmesan, oregano leaves, to serve

Method

Step 1

Heat oil in a large saucepan. Cook lamb, in batches, until browned. Remove from pan.

Step 2

Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add garlic, dried oregano and cinnamon. Cook, stirring, until mixture is fragrant.

Step 3

Return lamb to pan with tomatoes, stock, paste and sugar, bringing to the boil. Reduce heat and simmer, covered, stirring occasionally, for 2 hours or until lamb is tender.

Step 4

Uncover and bring to the boil. Boil for 10 minutes. Stir in gnocchi, cooking for 5 minutes or until gnocchi is tender and sauce is thickened. Season to taste.

Step 5

Serve stew topped with parmesan and oregano.