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!
Looking for more slow cooked favourites?
Oregano lamb stew with gnocchi
Comfort food at its finest.
- 3 hrs cooking
- Serves 4
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Ingredients
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
Method
Oregano lamb stew with gnocchi
- 1Chop the lamb coarsely. Heat oil in a large saucepan; cook the lamb, in batches, until browned. Remove.
- 2Meanwhile, 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.
- 3Return 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.
- 4Uncover; 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.
- 5Serve with parmesan cheese and oregano.
Notes
Suitable to freeze without gnocchi. Not suitable to microwave.
