Lamb neck recipe / delicious lamb neck / lamb neck at home

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still suitable for cooking.

Preheat the oven to 350°F.

In a 6-quart Dutch oven, heat the vegetable oil and unsalted butter over medium-high heat.

Season the lamb neck pieces liberally with kosher salt and freshly ground black pepper.

Sear the lamb neck pieces until golden brown, about 8 to 10 minutes, then transfer to a plate.

Add the chopped celery, carrots, and onion to the pot, and cook until golden, about 8 to 10 minutes.

Reduce the heat to medium and add the garlic; cook until fragrant, about 2 minutes.

Add the tomato paste and cook until caramelized, about 5 minutes more.

Deglaze the pot with the chicken stock and red wine; bring to a simmer.

Add the seared lamb, thyme, and chopped plum tomatoes; return to a simmer, cover, and place in the oven.

Cook for 2½ hours, then remove the lid and stir in the shallots; continue cooking for 30 minutes more.

Remove the pot from the oven and transfer the lamb and shallots to a bowl.

Strain the cooking liquid, discarding the vegetable solids, then return it to the pot along with the cooked lamb and shallots, cherry tomatoes, and olives; season with salt and pepper, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

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