Sun-Dried Tomato and Balsamic Lamb Stew
Combine lamb, tomatoes, onion, garlic, stock, wine, vinegar, sun-dried tomatoes and herbs in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 8 lamb neck chops (1.4kg)
- 400 grams canned diced tomatoes
- 1 medium red onion (170g), sliced thinly
- 2 cloves garlic, crushed
- 1 cup (250ml) beef stock
- 1/2 cup dry red wine
- 1/2 cup balsamic vinegar
- 1/2 cup (75g) coarsely chopped sun-dried tomatoes
- 1/4 cup loosely packed fresh basil leaves
- 2 sprigs fresh thyme
- 240 grams jar marinated artichoke hearts, drained
- 2 teaspoons cornflour (cornstarch)
- 1 tablespoon water
- 1/4 cup loosely packed fresh baby basil leaves, extra
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