Braised boneless lamb neck

Braised boneless lamb neck

By
From
French Lessons
Serves
4
Prep
20 mins
Cooking time
180 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
50g Aromatic confit salt
2 boneless lamb necks
1 onion
1 carrot
2 celery stalks
1/2 garlic bulb
20ml vegetable oil
2 tomatoes
4 sprigs thyme
2 sprigs rosemary
150ml white wine
2.5 litres Brown lamb or pork stock
salt
pepper

Method

  1. Rub the aromatic salt into the lamb necks, cover with plastic wrap and refrigerate for 12 hours to marinate.
  2. Preheat your oven to 110°C. Cut the vegetables to a rough mirepoix. Rinse the pieces of lamb and pat them dry.
  3. Heat the oil in a large casserole or braising pan over a moderate heat. Add the lamb pieces, one at a time, and fry until browned evenly all over. Drain on paper towels. Add the diced vegetables to the pan and fry until browned all over. Add the tomatoes, herbs and white wine to the pan and bring to a gentle simmer. Cook for 2 minutes.
  4. Meanwhile, bring the lamb stock to a gentle simmer in another pan. Return the pieces of lamb to the braising pan then add the hot stock. Bring it all to a gentle simmer then skim, taste and adjust the seasoning to your taste. Cut a piece of baking paper to the size of the pan to make a cartouche and place on the surface. Cover tightly with a lid and transfer to the oven. Braise for 3 hours, checking and turning every 30 minutes or so. At the end of the cooking time the lamb should be soft and tender.
  5. Remove the lamb pieces from the pan and keep warm. Strain the braising liquor through a fine sieve then bring to the boil over a high heat. Cook until reduced to a syrupy sauce consistency. (Alternatively, use the braising liquor to make a piperade sauce.)
  6. To serve, slice each neck in half and arrange a portion on each plate. Ladle over the hot sauce and serve with your choice of accompaniments. If you don’t want to serve the lamb immediately, allow it to cool then transfer everything to a container with a tight-fitting lid and refrigerate. The lamb will keep in a sealed container in the refrigerator for up to 5 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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