Lamb neck is a very versatile cut and can be braised and/or smoked. It’s excellent for Bolognese, curries or pulled for lamb tacos. Cook with red wine, low and slow with any braise preparation.
Ingredients
- Lamb neck
- Salt and pepper
- Butter and olive oil
- 2 cups bold, dry red wine (Cabernet, Malbec, Syrah)
- 2 tablespoons tomato paste
- Beef or lamb stock
- Rustic cut vegetables (carrots, celery, onion)
- Minced garlic
- Fresh herbs: oregano, rosemary, thyme
Preparation
Generously salt and pepper lamb neck on all sides.
Heat Dutch oven over medium-high to high heat. Add a thick pat of butter and big swirl of olive oil to pan.
Sear neck on all sides with butter and olive oil (approximately 4–5 minutes on each side) and remove from the Dutch oven.
Add wine to Dutch oven to deglaze. Reduce wine by half and add tomato paste.
Place neck back into Dutch oven and cover with beef or lamb stock.
Cook covered in oven at 300 degrees for about 3 hours.
Remove neck from pot and pull meat.
Add pulled meat back to sauce and add rustic cut vegetables such as carrots, celery and onion, as well as fresh minced garlic and fresh herbs such as oregano, rosemary or thyme.
Cook until veggies are tender (20–30 minutes).
Serve over mashed potatoes or freshly cooked pasta of your choice (pappardelle, cavatappi, rigatoni, etc.). Top with shaved Parmesan, salt and pepper, and a swirl of high-quality extra-virgin olive oil.
About this recipe
Note: Can be made one to two days ahead. Skim fat off top once cooled.
