2 lb+ (1.5 kg) lamb neck fillet
1 red onion
Mushrooms
1⁄2 bottle red wine (or 1 whole small bottle)
Olive oil
Butter
Cornflour
Tomato purée
Garlic purée
Method
1. Cut the lamb neck fillet into thick medallions about 11⁄2 in (3
cm) thick.
2. Warm oil in a large, deep-sided pan, turn the heat up and
quickly fry the lamb, browning on all sides.
3. Turn the heat down, strain the liquid out of the pan, replace
with a couple of spoonfuls of fresh oil and some butter then
add the finely chopped mushrooms and onion and cook gently
for a few more minutes.
4. When the onions and butter are soft, pour the wine into the
pan, stir well, cover the pan with a lid and simmer very gently
for at least 1–11⁄2 hours.
5. As soon as the lamb is tender turn the heat up and let the wine
stock in the pan boil rapidly for a few minutes to reduce the
liquid.
6. Dissolve a couple of teaspoons of cornflour in a small bowl
with a teaspoon of cold water then mix in a dessertspoonful
each of tomato and garlic purée and add about two
dessertspoonfuls of hot liquid from the pan.
7. Turn the heat right down again, add the cornflour mixture to
the pan, stir well and simmer for a couple of minutes.
8. Serve with any kind of potatoes and green vegetables.
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