Jul 14 2026
Restaurants›Charleston›Braised Lamb Neck Recipe

Braised Lamb Neck Recipe

Inspired by Charleston
Time2h 30m
Serves4

Pappardelle, Shiitake Mushrooms, Braising Reduction Sauce

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Ingredients

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Main Ingredients

Braising Reduction Sauce

Method

Preparing the Lamb

  1. 1

    Sear the Lamb

    In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the lamb neck and sear on all sides until browned (about 5-7 minutes). Remove the lamb and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are softened.

  3. 3

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half (about 10-15 minutes).

  4. 4

    Add the Liquid

    Return the seared lamb to the pot. Add the beef stock, dried thyme, bay leaves, salt, and black pepper. Bring to a boil.

  5. 5

    Braise the Lamb

    Reduce the heat to low, cover, and let simmer for about 2-2.5 hours until the lamb is tender and falls off the bone.

Cooking the Pappardelle and Mushrooms

  1. 6

    Cook the Pappardelle

    While the lamb is braising, cook the pappardelle according to package instructions in a large pot of salted boiling water. Drain and set aside.

  2. 7

    Sauté Shiitake Mushrooms

    In a separate skillet, add a little olive oil and sauté the shiitake mushrooms over medium heat until golden brown and tender (about 5-7 minutes). Season with salt and pepper.

Finishing the Dish

  1. 8

    Strain the Sauce

    Once the lamb is tender, remove it from the pot and strain the braising liquid. Discard the solids and return the liquid to the pot, simmering until slightly thickened.

  2. 9

    Combine and Serve

    Slice the lamb neck and serve over the cooked pappardelle. Top with sautéed shiitake mushrooms and drizzle with the reduction sauce.

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