Slow Braised Lamb Neck

If you've never cooked Lamb Neck before, let me introduce you to a fantastic cut of meat. Slow braised with aromatics and red wine, it becomes fork tender and simply delicious.

Course Dinner

Cuisine French

Keyword braised lamb neck, lamb neck, lamb neck recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people (up to 8 for smaller portions)

Calories 544kcal

Author Alida Ryder

Ingredients

2 lb (1kg) lamb neck on the bone sliced
2 tsp salt
1 onion finely chopped
2 medium carrots peeled and finely chopped
1 celery stalk finely chopped
4 garlic cloves grated/minced
8 thyme sprigs
2 tbsp tomato paste
1 cup red wine I used Cabernet Sauvignon
3 cups beef stock use lamb stock if you can find it

Instructions

Preheat the oven to 320°F/160°C.
Pat the lamb dry with paper towels then season generously with salt on both sides.
Brown in a hot, deep pan set over medium-high heat. Remove and set aside.
In the same pan, sauté the vegetables, garlic and thyme until they start to brown.
Stir in the tomato paste then deglaze the pan with the red wine.
Pour in the stock.
Add the lamb necks back in then season with salt and pepper. Cover and place in the preheated oven to braise for 2-2½ hours or until the lamb is fork tender.
Check every hour and top up with stock if necessary - the lamb should be covered to ensure thorough cooking.
At this point, I like to remove the heat and increase the heat to 400°F/200°C for another 10-15 minutes until the sauce has reduced slightly and the lamb is caramelized but this is an optional step.
Garnish the stew with fresh parsley (optional) then serve with your choice of side dishes.

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