Lamb Neck Recipe
Make Lamb Neck Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb and Marinade
Braising Liquid and Aromatics
Finishing
Method
Lamb and Marinade
- 1
Prepare and marinate
Pat the lamb neck pieces dry with paper towels. In a bowl combine olive oil, minced garlic, chopped rosemary, thyme, lemon zest, red wine vinegar, salt, and pepper. Rub the marinade all over the lamb neck, coating thoroughly. Cover and refrigerate for at least 1 hour and up to overnight to develop flavor.
Braising Liquid and Aromatics
- 2
Preheat and sear
Preheat oven to 325°F (160°C). Heat a heavy ovenproof Dutch oven or braising pan over medium-high heat. Add 1 tablespoon olive oil. When hot, sear lamb neck pieces in batches until well browned on all sides, about 4–5 minutes per side. Transfer seared lamb to a plate and set aside.
- 3
Sauté vegetables
Reduce heat to medium. Add remaining 2 tablespoons olive oil to the pan. Add the quartered onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften and brown at edges, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes until it darkens and coats vegetables.
- 4
Deglaze and assemble
Pour in the dry red wine to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes. Return the lamb neck to the pan and add the beef or lamb stock until the meat is about three-quarters submerged. Add bay leaves and whole peppercorns. Bring the liquid to a gentle simmer on the stovetop.
- 5
Braise in oven
Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the lamb is very tender and pulls away from the bone easily. Check once at about 90 minutes; if the liquid has reduced too much, add a little more stock or water.
Finishing
- 6
Rest and reduce sauce
Carefully remove the lamb to a cutting board and tent loosely with foil to rest while finishing the sauce. Place the braising pan over medium heat on the stovetop. Skim any excess fat from the surface. Bring the braising liquid to a simmer and reduce until slightly thickened, about 6–10 minutes. If you prefer a smoother sauce, strain the liquid and press the solids, then return the strained sauce to the pan.
- 7