Oregano lamb stew with gnocchi

Comfort food at its finest.

  • 3 hrs cooking
  • Serves 4
  • Print
With the unmistakeable flavour of fresh oregano this succulent lamb stew served on a bed of pillowy gnocchi is a classic winter warmer if we've ever seen one!
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Oregano lamb stew with gnocchi
  • 1 kilogram boneless lamb shoulder
  • 2 tablespoon extra virgin olive oil
  • 2 medium (300g) brown onions
  • 2 clove garlic
  • 2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 400 gram canned diced tomatoes
  • 3 cup (750ml) beef stock
  • 1 tablespoon tomato paste
  • 2 teaspoon caster sugar
  • 500 gram potato gnocchi
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1 cup loosely packed fresh oregano leaves


Oregano lamb stew with gnocchi
  • 1
    Chop the lamb coarsely. Heat oil in a large saucepan; cook the lamb, in batches, until browned. Remove.
  • 2
    Meanwhile, peel and thickly slice onions. Cook in pan, stirring, until softened. Peel and thinly slice garlic, add to pan with dried oregano and cinnamon. Cook, stirring, until fragrant.
  • 3
    Return the lamb to the pan with undrained tomatoes, stock, paste and sugar; bring to boil. Reduce heat; simmer, covered, for 2 hours, stirring on occasion.
  • 4
    Uncover; bring to the boil. Boil, uncovered, for 10 minutes. Stir in gnocchi; cook, uncovered, for about 5 minutes or until gnocchi is tender and sauce is thickened. Season to taste.
  • 5
    Serve with parmesan cheese and oregano.


Suitable to freeze without gnocchi. Not suitable to microwave.

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