Stewed Lamb

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Ingredients:

500g lamb neck
6 whole shallots golden
1 whole brown onion
2 cloves garlic
1 tablespoon dry oregano
250ml white wine
200g natural yoghurt
1 tablespoon honey
1 whole lemon zest
5 tablespoons olive oil

Method:

Season lamb necks with salt and seal all sides until golden brown in a deep pot.

Peel shallots and brown onion and cut roughly.

Add to pot with lamb with sliced garlic.

Cover the lamb with the white wine and yoghurt. Add the honey, oregano, lemon zest, and olive oil.

Cover with foil and cook in oven at 160C for 1 1/2 hours.

Serve.

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