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Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup

Lamb neck is a great, inexpensive cut for this slow-cooked tomato-based soup.

Slow-Cooked Lamb Neck, Tomato and Bortolli Bean Soup

Serves 4

1 tbsp olive oil, extra to drizzle

4 shallots, peeled and finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1kg lamb neck, boned, cut into large pieces 

2 fresh bay leaves

3 sprigs thyme

2 rosemary stalks

200g fresh borlotti beans

400g cherry tomatoes 

1 tbsp caster sugar

½ cup verjuice 

parmesan, shaved, to serve


Heat oil in a large saucepan over medium heat, add shallots, carrot and celery and cook for 7 minutes or until softened.

Add lamb and cook for 5 minutes or until browned. Add 2 litres of water, bay leaves, thyme and rosemary and bring to the boil.

Reduce heat to low and simmer for 2 hours.

Add borlotti beans, tomatoes, sugar and verjuice and cook for a further 30 minutes or until the beans are tender. Season to taste.

Serve soup with extra oil and shaved parmesan.

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