Braised Neck Of Lamb Recipes

Steps:

• To prepare the lamb: Heat oven to 450 degrees. Rub the lamb with 1 tablespoon of oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• In a medium saucepan over medium-high heat, bring the stock and wine to a boil; allow to reduce for 10 minutes.
• Meanwhile, warm the remaining 2 tablespoons of oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft, 7 to 10 minutes. Stir in the carrots and parsnips, 1/4 teaspoon salt, the remaining 1/4 teaspoon pepper, rosemary, sage and bay leaf. Turn off the heat and add just enough stock to cover the vegetables. Place the lamb, fatty side up, on top of the vegetables.
• Transfer the pot to the oven, uncovered, and cook for 25 minutes. Then add the remaining stock, cover the pot and reduce heat to 325 degrees. Cook for 1 1/2 hours, at a bare simmer, reducing heat if necessary, then turn the lamb over. Cook 1 1/2 hours longer and turn the lamb over again. Uncover the pot and stir in the olives. Cook another hour, turning the lamb after 30 minutes. At this point the lamb should be soft enough to cut with a serving spoon. If not, cover the pot and continue to cook until it is.
• After the lamb has cooked for about 3 hours, prepare the celery root purée: In a large saucepan, combine the celery root, peeled garlic cloves and bay leaves. Pour in 12 cups water and 2 tablespoons of kosher salt. Over medium-high heat, bring to a boil; reduce heat and simmer until tender, 20 to 25 minutes. Drain, discard the bay leaves and transfer the celeriac and garlic to a food processor. Add the butter and nutmeg; process until very smooth. Taste and add more salt if necessary. Keep warm.
• Just before serving, mash the finely chopped garlic and the remaining 1/4 teaspoon salt to form a paste. Stir it into the lamb's pan juices.
• To serve, make a bed of celery root purée on each plate. Cut the lamb with a serving spoon, and lay some of it over the celery root, along with some vegetables and pan juices.

Steps:

• Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
• Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
• Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
• Remove lid and stir in shallots, then continue cooking for 1/2 hr.
• Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.

Steps:

• Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
• Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
• Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
• When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
• Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
• Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
• Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
• Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
• Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
• Call yourself a superstar!!!
• In a small bowl, combine all ingredients and set aside until ready to use.

Steps:

• Preheat oven to 250 degrees.
• Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
• After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
• Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
• Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.