Braised Lamb Necks
These are made similar to Osso Bucco – the long, slow cooking needed for tender meat. It’s worth it.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 2 servings 1x
- Category: Lamb
Ingredients
Scale
- 2 – 3 pounds (1 – 1 1/2 kilo) lamb necks
- 1 onion, chopped
- 2 ribs celery, roughly chopped
- 2 medium carrots, cut into large pieces
- 2 cloves garlic, minced
- 6 medium shallots, peeled but left whole
- 1 tbs olive oil
- 2 cups (16oz, 480ml) red wine
- 1 cup (8oz, 240ml) chicken broth
- 1 cup (8oz, 240gr) chopped tomatoes
- 1/4 cup (2oz, 70gr) tomato paste
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Heat the oil in a heavy Dutch oven.
- Add the lamb and brown well, turning as needed, 7 – 8 minutes.
- Remove to a plate.
- Add the onion, celery, and sauté until tender, about 5 minutes.
- Add the garlic, carrots, and sauté 5 minutes longer.
- Add the tomato paste and sauté, stirring, for 3 minutes.
- Add red wine and cook, stirring, until all is well combined.
- Add broth, tomatoes, herbs and stir well.
- Add lamb necks and spoon sauce over the top if needed.
- Cover and put into the oven 350F (175C) and braise for 2 1/2 hours.
- Add shallots and braise for 30 minutes longer.
- Remove lamb and vegetables to a platter, spoon some sauce over and serve.
Notes
You could add potatoes, cut into wedges at the same time as the shallots. We had it with polenta.
Keywords: lamb necks, braised lamb
Find it online: https://thymeforcookingblog.com/2021/01/braised-lamb-necks/
