Braised Lamb Neck


February 22, 2017

Exported from MasterCook

  • Prep: 30 mins
  • Cook: 4 hrs 30 mins
  • Yields: 3 Servings


1Salt, pepper, sear all sides in roasting pan, remove and hold

2Sear veggies to a deep brown

3Deglaze pan with red wine

4Return meat to pan

5Add as much stock as needed to cover lamb

6Bring to a simmer, cover, braise at 325 for at least 4.5 hours

Note 1: Use the smallest container that makes sense for the meat so less stock is needed thus a bolder flavor
Note 2: Finished product is substantially better when allowed time to cool and set overnight in braising liquid.


3 Lamb Necks

2 Whole Carrots

1 Onion, large

3 Stalks Celery

1 Clove Garlic

1/2 cup Tomato Paste

2 Bay Leaves

2 tsp Peppercorns

Salt and Pepper to taste

1/2 Bottle Red Wine

Vegetable Broth


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