Braised Lamb Necks

Lamb Necks

These are made similar to Osso Bucco – the long, slow cooking needed for tender meat. It’s worth it.


  • 23 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


  • 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.


You could add potatoes, cut into wedges at the same time as the shallots. We had it with polenta.

Keywords: lamb necks, braised lamb

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