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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


Method:

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.



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