Let's talk lamb neck
If you like slow cooked lamb, I promise that lamb neck will be your next favorite cut. Why? It's like a bigger, meatier shank. Although it might sound intimidating initially, you can cook it just like a shank or you can try out one of my favorite recipes below.
Braised Lamb Neck
adapted from tasting table recipe
2 tablespoons butter
2 tablespoons olive oil
1 lamb neck, roughly 3 pounds
2 carrots roughly chopped
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1/2 cup tomato paste
4 cups chicken or lamb stock
1 bottle red wine
6 Thyme sprigs
2 plum tomatoes, chopped
1 red onion, finely diced
1/3 up cherry tomatoes
1/3 cup pitted kalamatta olives
1 lemon, zested
1) Preheat oven to 350, heat olive oil and butter (fun fact: olive oil and butter are combined to raise the smoking temp and allow for high-heat searing) season lamb liberally with salt and pepper. Sear the lamb neck to a deep golden brown, turning as needed for a complete sear.
2) Transfer lamb to plate. Add carrots and onion to the pot, reduce heat to medium, cook until onions are translucent and fragrant. Add tomato paste, cook for 5 minutes or until lightly caramelized.
3) Pour wine into pot, use a wooden spoon to scrape the bottom of the pot to deglaze. Let wine simmer and reduce by half. Once reduced, add chicken stock and bring to a simmer.
4) Once chicken stock is simmering, add lamb, thyme, and plum tomatoes. Cover pot, place in preheated oven and let cook for 3 hours.
5) Transfer cooked lamb to bowl, strain cooking liquid and return to pot. Add diced red onion, lemon zest, cherry tomatoes, and olives, and let simmer for 5 minutes or until desired consistency is reached.
6) Add lamb back to pot and serve.