Lamb stew with salsa verde recipe
 Angela Hartnett's simple lamb stew with a fresh and zingy salsa verde is the perfect winter warmer. 2 tbsp olive oil4 lamb neck fillets, fat left on and cut in half1 onion, roughly chopped2 carrots, peeled and cut into 2cm/¾in chunks2 celery sticks, each cut into 6 pieces2 sprigs fresh rosemary4–5 garlic cloves, peeled and bashed2 heaped tsp tomato purée300ml/10fl oz dry white wine500ml/18fl oz hot chicken stocksalt and freshly ground black peppercooked polenta, to serve 2 tbsp olive oil 4 lamb neck fillets, fat left on and cut in half 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm/¾in chunks 2 celery sticks, each cut into 6 pieces 2 sprigs fresh rosemary 4–5 garlic cloves, peeled and bashed 2 heaped tsp tomato purée 300ml/10fl oz dry white wine 500ml/18fl oz hot chicken stock salt and freshly ground black pepper cooked polenta, to serve 8 tbsp chopped fresh flatleaf parsley4 tbsp fresh mint, finely chopped4 tbsp chopped fresh tarragon1 banana shallot, finely chopped1 garlic clove, peeled and finely chopped1 tbsp capers, chopped1 tbsp anchovies, chopped1 tbsp red wine vinegar2 tbsp olive oil 2 tsp Dijon mustard 8 tbsp chopped fresh flatleaf parsley 4 tbsp fresh mint, finely chopped 4 tbsp chopped fresh tarragon 1 banana shallot, finely chopped 1 garlic clove, peeled and finely chopped 1 tbsp capers, chopped 1 tbsp anchovies, chopped 1 tbsp red wine vinegar 2 tbsp olive oil 2 tsp Dijon mustard Method To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3.Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. To make the lamb stew, heat the oil in a large casserole (one big enough to hold all of the ingredients) over a medium heat. Season the lamb with salt and pepper and add to the casserole, turning frequently for about 5–7 minutes, until the lamb is a nice, even colour all over. You won't need the oil if the lamb has lots of fat on it. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Remove the meat from the pan and set aside. Add the vegetables and rosemary to the pan and fry for 5 minutes, stirring frequently, until evenly coloured. Add the tomato purée and cook for 3 minutes. Preheat the oven to 160C/140C Fan/Gas 2–3. Preheat the oven to 160C/140C Fan/Gas 2–3. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. Return the lamb to the pan and pour over the wine. Leave the liquid to bubble away for 5 minutes, or until the volume has reduced by half. Pour in the stock. Cut a piece of baking paper to the size of the top of the pan, run it under cold water and place it over the top of the stew. Put the lid on the pan. Cook the stew in the oven for 1½ hours, until the meat is cooked through and tender enough to pierce easily with the handle of a spoon. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. If the sauce feels too thin when you remove the casserole from the oven, drain it into another pan, leaving the meat and vegetables in the casserole covered with the baking paper. Place the sauce over a low heat, reduce until it has thickened to your liking and then pour back into the stew. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. To make the salsa verde, place all of the ingredients in a food processor and blend or bash with a pestle and mortar. Serve the stew with the polenta and salsa verde. Serve the stew with the polenta and salsa verde.