Lamb Neck Braised in Red Wine
Lamb neck crosscuts are slow cooked with red wine, shallots, garlic and rosemary. The naturally rich flavored meat of the cut transforms into a succulent, fall off the bone delicacy. The braising liquid becomes a delicious, umami centered sauce.
Print
Pin
Servings: 4
Equipment
- braiser (or large Dutch oven, or skillet then roasting pan covered with aluminium foil)
Ingredients
- 3.5 lbs lamb neck, crosscut, trimmed of excess fat
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon neutral oil, such as vegetable
- 8 shallots, medium
- 8 garlic cloves, small to medium
- 3 sprigs rosemary (one is for garnish)
- 1 cup red wine
- 1 cup beef broth
Instructions
- Preheat your oven to 325 F. Pat dry the lamb necks and season them with kosher salt and black pepper.
- Over medium-high heat sear the lamb necks on all sides, starting with the 1 tablespoon cooking oil and continuing with the fat they render. Sear them in batches so that they brown nicely.
- While the necks are browning halve the larger shallots, leave the smaller ones whole, and rough chop the garlic.
- Once done searing the lamb necks, lower the heat to medium, carefully tip the braiser/pan and remove all the rendered fat but about ½ tbsp.
- Saute the shallots, garlic and 2 rosemary sprigs for about 2 minutes, until they are fragrant and start dispalying brown spots here and there. Deglaze with half the wine, scrape off the brown bits from the bottom of the braiser.
- Add the rest of the wine and the beef broth.
- Return the lamb necks to the braiser.
- Cover and braise in the oven for about 2 hours.
- After 2 hours check the meat for tenderness by probing with a fork. Based on the results decide how much longer to continue braising. If the braising liquid seems too low add a bit of water.* Continue braising until satisfied with the meat tenderness. Serve with the braising liquid as the sauce.
Notes
*Most likely there will still be enough braising liquid. If you do add water add just a little bit so as not to dilute the flavors too much. When the braise is done the liquid around the lamb necks makes for a delicious sauce. If too many rosemary leaves have separated from the sprigs and they bother you, plate the lamb necks onto a serving platter, strain the liquids from the braiser and you will end up with a smooth sauce to drizzle over the plated lamb. Having drained the rendered fat before adding the aromatics ensures that the sauce is not laden with fat.
The super soft whole and halved shallots make for a lovely garnish for the lamb necks.
