Easy Braised Lamb Neck
November 30, 2022 • 0 comments
This is an easy-to-make braised lamb neck recipe. Simply pull the meat off the bones after braising and serve on mashed potatoes for a perfect meal.
- Prep Time:
- Cook Time:
- Servings: 4 - 6
Ingredients
- (2) Lamb Neck Roast
- (2 1/2 cups) Dry Red Wine
- (1/4 cup) Extra Virgin Olive Oil
- (1/4 cup) Red Wine Vinegar
- (1/2 tsp) Dried Rosemary
- (4 cloves) Garlic, minced
- (1) Large Onion
- (1 tsp) Paprika
- (1 tsp) Ground Cumin
- (1/4 tsp) Cinnamon
Directions
Marinate the lamb necks:
- Place necks in a bag or bowl.
- Cover with red wine, olive oil, red wine vinegar, rosemary and garlic.
- Place in fridge for 4 - 6 hours.
After the necks have marinated:
- Heat oven to 300° F.
- Finely chop the onion
In a heavy dutch oven or casserole dish big enough for the lamb:
- Heat 2 tbsp olive oil.
- Sauté onions lightly.
- Stir in paprika, cumin and cinnamon.
- Add 1 1/2 cups of the marinade.
- Boil down until nearly gone.
- Add remaining marinade.
- Nestle the lamb necks into the dish.
Cover and cook in the oven for 2 -3 hours until the lamb can be shredded and pulled from the bones. Return the shredded meat to the sauce. Serve on mashed potatoes or rice.
And enjoy!
