Braised & Pulled Lamb Neck

lamb neck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

Preheat the cast iron pot to 325°F.

Season lamb neck with a mixture of kosher salt and black pepper.

Pan fry the lamb neck in sunflower oil until browned on all sides, about 20 minutes total.

Remove the lamb neck and set aside.

Deglaze the pot with chicken stock, scraping up the browned bits.

Add chopped onion, garlic, celery, and carrots to the pot and let them char slightly.

Return the lamb neck to the pot and add half a cup of red wine and just under two and a half cups of chicken stock.

Cover the pot and braise in the oven at 325°F for about two and a half hours.

Remove the lamb neck from the pot and let it cool slightly before shredding the meat.

Shred the meat using hands or forks, discarding excess fat and bones.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary