- Meat Lamb
- Cut Neck
Pro tips
Ingredients
Lamb
- 2kgs Lamb neck, cut into thick chops
- plain flour for dusting
Other Ingredients
- 90mls olive oil
- Salt and pepper to season
- 80g plain flour
- 25g garlic, chopped
- 120g brown onion, diced
- 200g celery, diced
- 140g carrots, peeled, diced
- 15g dried Oregano
- 40g fresh basil leaves, chopped
- 1 litre stock
- 1 x 800g can crushed tomatoes
- 40g tomato paste
- 175ml red wine
- 30g chopped flat leaf parsley leaves, extra to garnish
- 50g grated parmesan
Serving Suggestions
- Gnocchi
- Green Salad
- Garlic Bread
Preparation
- For Lamb: Rub 30ml of oil into the lamb neck, season with salt and pepper. Lightly dust with flour. Heat 30 ml of oil in a large frying pan over high heat. Cook lamb necks, turning occasionally, for 5-7 minutes or until browned and golden all over. Place in to a gastronome.
- Return frying pan to a medium-high heat, add remaining oil followed by garlic and onions, cook for 3-5 minutes or until soft and golden. Add celery, carrots, oregano and basil. Cook for a further 5 minutes or until vegetables are soft and light golden.
- Add stock to deglaze pan. Add crushed tomatoes and tomato paste, red wine and season with salt and pepper. Bring to the boil, cook for 5 minutes or until slightly thickened. Pour sauce over lamb necks. Cover with baking paper and foil. Place in oven, set at 160◦C, full dry heat for 3 hours.
- Remove baking paper and foil. Remove lamb necks from gastronome. Pull meat from bones. Return lamb meat to sauce with parsley, stir to combine.
- Finish with extra parsley and parmesan cheese. Serve with gnocchi, green salad and garlic bread.