Braised lamb neck

Brown it hard, cover it, and give it three full hours in a low oven.

Serves

4 people

Prep

20 minutes

Cook

3 hours 20 minutes

Buy the cut All recipes

From the shop

Start with a 1 kg pack of lamb neck.

Lamb neck is one of the most underused slow-cooking cuts. Give it the full three hours and the meat comes away from the bone with a spoon.

Ingredients

• 1 kg lamb neck
• 2 tbsp olive oil
• 1 brown onion, chopped
• 2 carrots, chopped
• 2 tbsp tomato paste
• 200 ml red wine
• 500 ml beef or lamb stock
• 2 sprigs rosemary
• Salt and cracked black pepper

Method

1. Heat the oven to 160°C. Season the lamb. Heat the oil in a heavy ovenproof pot over medium-high heat. Brown the lamb well on all sides for 8 minutes. Lift it onto a plate.
2. Turn the heat down to medium. Add the onion and carrot. Cook for 5 minutes until soft.
3. Stir in the tomato paste. Cook for 1 minute.
4. Pour in the wine. Simmer for 3 minutes to reduce slightly.
5. Add the stock and rosemary. Return the lamb to the pot. Bring to a simmer, about 2 minutes.
6. Cover and put the pot in the oven for 3 hours, until the meat falls from the bone.
7. Skim the fat off the top. Take out the rosemary stalks. Taste and season.

Serve it

Serve over mash with steamed greens and the sauce spooned over.