Jul 14 2026
Restaurants›foraged. a hyper-seasonal eatery›Braised Lamb Neck Recipe

Braised Lamb Neck Recipe

Inspired by foraged. a hyper-seasonal eatery
Time3h 30m
Serves4

Sauced with lamb jus and served with carrot puree and glazed yellow carrots.

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Ingredients

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Braised Lamb Neck

Carrot Puree

Glazed Yellow Carrots

Method

Braised Lamb Neck

  1. 1

    Sear the Lamb

    In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb neck with salt and pepper. Add the lamb neck to the pot and sear on all sides until browned, about 8-10 minutes. Remove the lamb and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until softened, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes.

  3. 3

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze. Allow it to simmer for about 5 minutes until the wine reduces slightly.

  4. 4

    Add Stock and Herbs

    Add the beef or lamb stock, thyme sprigs, bay leaf, and the seared lamb neck back into the pot. Bring to a boil, then reduce the heat to low and cover.

  5. 5

    Braise

    Let the lamb braise for 2-3 hours, or until the meat is tender and easily pulls apart with a fork.

Carrot Puree

  1. 6

    Cook the Carrots

    In a medium saucepan, add the peeled and chopped carrots and cover with water. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15-20 minutes.

  2. 7

    Blend the Puree

    Drain the carrots and transfer them to a blender. Add the butter, salt, black pepper, and heavy cream. Blend until smooth and creamy.

Glazed Yellow Carrots

  1. 8

    Cook the Carrots

    In a small saucepan, melt the butter over medium heat. Add the yellow carrot sticks and sauté for about 5 minutes.

  2. 9

    Glaze the Carrots

    Add honey and salt to the pan, stirring to coat the carrots. Cook for an additional 3-4 minutes until the carrots are tender and glazed.

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