📝 About This Recipe
Lamb neck is the chef’s best-kept secret, boasting a rich marbling that melts into a buttery, succulent texture when braised low and slow. This rustic dish marries the deep, gamey sweetness of the lamb with earthy root vegetables and a velvety red wine reduction. It is a soul-warming masterpiece that celebrates the beauty of patience and the humblest of cuts.
🥗 Ingredients
The Meat
- 3 pounds Lamb neck slices (cut into 1-inch thick rounds)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for dredging)
- 3 tablespoons Grapeseed oil (or any high-smoke point oil)
Aromatics and Braising Liquid
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 6 Garlic cloves (smashed and peeled)
- 2 tablespoons Tomato paste (double concentrated if possible)
- 2 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef or Lamb stock (low sodium)
- 2 sprigs Fresh rosemary (left whole)
- 4 sprigs Fresh thyme (left whole)
- 2 Bay leaves (dried)
The Root Vegetables
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 2 medium Parsnips (peeled and cut into 2-inch chunks)
- 1 small Rutabaga (peeled and cubed into 1-inch pieces)
For Garnish
- 1/4 cup Flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (to brighten the finished dish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the lamb neck slices completely dry with paper towels; this is crucial for a proper sear.
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2
Season the lamb generously on all sides with salt and pepper. Lightly dredge each piece in flour, shaking off any excess.
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3
In a large Dutch oven, heat the oil over medium-high heat. Once shimmering, sear the lamb in batches, ensuring not to crowd the pan. Brown deeply on both sides (about 5-6 minutes per side) until a dark golden crust forms. Remove meat to a plate.
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4
Lower the heat to medium. In the same pot, add the diced onion. Sauté for 5 minutes until softened, scraping up the brown bits (fond) from the bottom of the pot.
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5
Add the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick-red color and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Bring to a boil and let it reduce by half, about 5-7 minutes. This concentrates the flavor and cooks off the raw alcohol bite.
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7
Return the lamb and any accumulated juices to the pot. Add the beef stock, rosemary, thyme, and bay leaves. The liquid should come about three-quarters of the way up the meat.
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8
Bring the liquid to a gentle simmer on the stove, then cover the pot with a tight-fitting lid. Transfer to the preheated oven.
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9
Braise for 2 hours. At this point, the meat will be starting to soften but won't be quite 'falling off the bone' yet.
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10
Carefully remove the pot from the oven and stir in the carrots, parsnips, and rutabaga. Ensure the vegetables are partially submerged in the liquid.
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11
Cover and return to the oven for another 45-60 minutes, or until the lamb is fork-tender and the vegetables are soft.
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12
Remove the pot from the oven. Discard the herb sprigs and bay leaves. If the sauce is too thin, remove the meat and veggies and simmer the liquid on the stovetop for 5-10 minutes to thicken.
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13
Taste the sauce and adjust seasoning with more salt or pepper if needed. Stir in the lemon zest for a pop of acidity.
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14
Serve the lamb and vegetables in shallow bowls, generously ladling the glossy braising liquid over the top. Garnish with fresh parsley.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust is where the depth of flavor begins. If you can't find lamb neck, beef short ribs or lamb shanks are excellent substitutes using this exact method. For an even better flavor, make this a day in advance; the flavors meld and the fat is easier to skim off once chilled. Always use a wine you would actually enjoy drinking; a cheap 'cooking wine' will ruin the complexity of the sauce. If the sauce feels too heavy, a teaspoon of balsamic vinegar stirred in at the end can provide a perfect balance.
🍽️ Serving Suggestions
Serve over a bed of creamy polenta or buttery mashed potatoes to soak up the rich sauce. Pair with a bold, tannic red wine like a Malbec or an aged Rioja to cut through the richness of the lamb. A side of crusty sourdough bread is essential for mopping up every last drop of the braising liquid. Accompany with a simple bitter green salad, like arugula with a lemon vinaigrette, to refresh the palate between bites.