I had a little bit of red wine left, then I remembered the lamb neck bones that I grabbed from the grocery store so I decided to make a stew out of them. When I bought the lamb neck bones I initially thought of cooking it as the Filipino sour soup dish called Sinigang but I’ve used my last packet of Knorr Sinigang mix with pork last week so I figured that combination would just have to wait some other time. So that’s how this lamb neck bones stew with red wine came about.
- 2-3 pounds of lamb neck bones
- 14 cup of flour
- 1 1/2 cup red wine
- 3 cups of water
- 2 tbsp olive oil
- 2 tbsp of soy sauce
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp powdered sage
- 2 large potatoes, cut in cubes
- 1/2 cup of canned peas
- sprinkle pf salt & pepper
Heat up olive oil in a pot. In a bowl, evenly dust the neck bones with flour on both sides. The flour serves as a thickening agent which is an essential ingredient in making any kind of meat stews.
Brown the neck bones for about 5-6 minutes, cover the pot but stir it once while browning.
Add the wine, water, soy sauce, dried basil, dried oregano, and powdered sage. Stir everything together, cover and simmer in medium heat until the meat is tender. Stir occasionally. Add more water if necessary.
Once the sauce has reduced in half, stir in the potatoes. Continue to simmer until the potatoes are fork-tender.
Turn the stove off once the potatoes are cooked. Add the peas then stir gently. The remaining heat from the stove should suffice to heat the already cooked canned peas. Sprinkle with salt and pepper in the end.
Serve with buttered biscuits on the sides. You can add carrots on the stew if you want. Just add the potatoes and carrots at the same time to cook evenly. This lamb neck bones stew is perfect for a rainy day or the winter season.