Braised Lamb Necks
Ingredients
2-3 lbs. lamb necks                                                                                        Â
1 onion chopped                                            Â
2 ribs celery chopped large chunks         Â
2 medium carrots cut in large pieces     Â
2 cloves garlic minced                                  Â
Medium shallots peeled left whole
1 Tbsp olive oilÂ
2 cup red wine (or beef broth)
1 cup chicken broth
1 cup chopped tomatoes
¼ cup tomato paste
1 tsp dried thyme
2 bay leaves
Heat oil in a Dutch oven. Add lamb and brown well, turning as needed (7-8 minutes). Remove to a plate.
Add onion, celery, and sauté until tender (about 5 minutes). Add garlic, carrots, sauté 5 minutes longer.
Add tomato paste and sauté stirring 3 minutes. Add wine and cook stirring until all is combined. Add broth, tomatoes, herbs and stir well. Add lamb necks and spoon sauce over the tops. Cover and pit into a 350˚ oven and braise for 2 ½ hours. Add shallots and braise for 30 minutes longer.Â
If additional broth or water is needed, make sure to add.
Remove lamb and vegetables to a platter or bowl with added sauce and serve.