Clapassade of lamb

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Lamb neck: 1 kg / 2 lb 4 oz
• Olive oil: 4 tbsp
• Onion: 1, finely chopped
• Celery sticks: 2
• Leek: 1, finely chopped
• Unsalted butter: 15 g / ½ oz
• Plain flour: 15 g / ½ oz
• White wine: 150 ml / ¼ pt
• Good-quality green olives: handful, halved
• Bay leaf: 1
• Fresh thyme leaves: ½ bunch
• Lime: 1, with a few lime wedges and remaining zest for garnish
• Star anise: 4
• Chicken or lamb stock: 500 ml / 18 fl oz
• Honey: 1 tbsp
• Fresh parsley leaves: for garnish

Method

1. Heat the Oil: In a large casserole pan, add the olive oil and heat over medium heat.
2. Brown the Lamb: Add the lamb neck to the pan and brown it on all sides until it is nicely coloured. Once browned, remove the lamb from the pan and set it aside.
3. Cook the Vegetables: In the same pan, add the finely chopped onion, celery sticks, leek, and unsalted butter. Cook the mixture for 15 minutes, stirring occasionally.
4. Thicken the Mixture: After 15 minutes, sprinkle the plain flour over the vegetables and stir to combine, allowing it to cook for a minute.
5. Add the Wine: Pour in the white wine and let it simmer until it reduces by half.
6. Combine Ingredients: Add the halved green olives, bay leaf, fresh thyme leaves, lime strips, star anise, and chicken or lamb stock to the pan.
7. Return the Lamb: Place the browned lamb back into the pan.
8. Simmer: Reduce the heat to low and cover the pan. Let it simmer gently for 1 hour and 30 minutes to 2 hours, or until the lamb is tender.
9. Garnish and Serve: When ready to serve, garnish the dish with fresh parsley leaves and lime zest.