Seasonal Recipes

Winter Stew with Oxtail, Lamb Shoulder or Mushrooms and lentils

Lamb Shoulder option for Hollow Rock Recipe

Vegetarian option for Hollow Rock Recipe

We're not quite into Spring yet. The mornings are still cold and the evenings are still dark. This is the time of year when proper recovery food really matters.

This winter stew is slow cooked, deeply flavoured and full of high-quality protein to support muscle repair. Whether you choose rich oxtail, the leaner lamb shoulder or the vegetarian option with mushrooms and lentils, you'll get a nutrient-dense meal that helps you refuel properly without relying on ultra-processed convenience foods.

This recipe is also perfect for batch cooking and the flavours will be even better the next day.

Serves 6

Ingredients (Base)

2 carrots, chopped
2 celery sticks, chopped
1 onion, chopped
4 garlic cloves, crushed
1 tbsp tomato purée
1 leek, chopped
400ml red wine
1 tsp thyme
1 bay leaf

Choose One Main Option:

Option 1 – Oxtail

1kg oxtail
400ml beef stock
1 tbsp Worcestershire sauce

Option 2 – Lamb Shoulder

1–1.2kg lamb shoulder, trimmed
400ml beef or lamb stock
1 tbsp Worcestershire sauce

Option 3 – Vegetarian

500g chestnut mushrooms (halved)
1 tin (400g) green or brown lentils, drained
400ml vegetable stock
1 tbsp soy sauce

Method (Shared Base)

You can use either a slow cooker or oven. If using the oven, preheat to 150°C (fan 140°C) / Gas Mark 2.

Brown the meat (if using oxtail or lamb) in a hot pan with a little oil for added flavour.

Transfer all ingredients from your chosen option and the base to the slow cooker or deep roasting tin.

The liquid should ideally just cover the contents. If the ingredients come above the top of the roasting tin, leave the liquid level about a centimetre from the top. If needed, top up with water. Cover the tin tightly with double-wrapped foil, sealing well.

Cooking Times

Finishing

For oxtail: skim excess fat before serving. Silver skin onions make a nice addition.

For lamb: shred and stir back into the sauce.

For vegetarian: check seasoning and add a splash of balsamic vinegar if desired for extra depth.

Lamb Shoulder

Slow cooker: 8 hours on low or 5–6 hours on high

Oven: 4–6 hours

Vegetarian

Slow cooker: 5–6 hours on low

Oven: 1 hour covered

Oxtail

Slow cooker: 8–10 hours on low

Oven: 4–5 hours

Approximate Macros Per Serving (Based on 6 Servings)

Oxtail: ~600 kcal | 37g protein | 45g fat | 17g carbs

Lamb Shoulder: ~500 kcal | 47g protein | 32g fat | 17g carbs

Vegetarian: ~315 kcal | 16g protein | 6g fat | 47g carbs