Slow-Cooked Braised Lamb Neck
- 2 pounds (900g) lamb neck, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 2 cups beef or vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the lamb neck chunks and brown them on all sides, working in batches if necessary. Remove the browned lamb and set it aside.
- In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables have softened and the onion is translucent.
- Return the browned lamb neck to the pot and pour in the red wine. Allow it to simmer for a few minutes to reduce slightly and scrape any browned bits from the bottom of the pot.
- Add the beef or vegetable broth, tomato paste, Worcestershire sauce, rosemary, thyme, bay leaf, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the lamb neck simmer for 2 to 2 1/2 hours, or until the meat is tender and easily falls off the bone. Stir occasionally and check the liquid level, adding more broth if needed.
- Once the lamb neck is tender, remove it from the pot and set it aside. Skim off any excess fat from the cooking liquid.
- If desired, you can strain the cooking liquid to remove any solids and create a smoother sauce. Alternatively, you can leave the sauce as is for a heartier texture.
- Return the lamb neck to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld.
- Serve the slow-cooked braised lamb neck hot, spooning the sauce over the meat. It pairs well with mashed potatoes, roasted root vegetables, or crusty bread.
Enjoy the rich and tender slow-cooked braised lamb neck, packed with delicious flavors!