Lamb neck, Herbs & Carrots with Jason’s Hill Izak 2021

Serves: 6 | Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes

Ingredients:

• 2 kg lamb neck, bone-in
• 3 large carrots, peeled and cut into thick chunks
• 4 cloves garlic, sliced
• 2 large onions, sliced
• 2 tablespoons olive oil
• 1 cup red wine (optional)
• 2 cups beef or lamb stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 ½ teaspoons salt (adjust to taste)
• 1 teaspoon smoked paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1.     Preheat the oven to 160°C (320°F).

Prepare the lamb neck:

2.     Pat the lamb neck dry with paper towels. Using a sharp knife, make small slits all over the meat and insert garlic slices into the slits for extra flavor.
3.     Season the meat:
4.     Rub the lamb neck all over with salt, pepper, and smoked paprika.

Sear the lamb:

5.     Heat olive oil in a large heavy-based ovenproof pot or Dutch oven over medium-high heat.
6.     Add the lamb neck and brown on all sides (about 5-7 minutes), turning carefully to get an even golden crust. Remove and set aside.

Cook the vegetables:

7.     In the same pot, add onions and carrots. Sauté for 5 minutes until slightly softened and fragrant.

Deglaze the pot:

8.  Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce by half (about 3-4 minutes).

Add stock and herbs:

9.  Return the lamb neck to the pot, nestling it among the vegetables.
10.  Pour in the beef or lamb stock so the liquid comes about halfway up the meat.
11.  Add rosemary, thyme, and bay leaves.

Oven braising:

12.  Cover the pot with a tight-fitting lid and place it in the preheated oven.
13.  Cook for about 3 hours, turning the meat halfway through, until the lamb is very tender and falling off the bone.

Final steps:

14.  Remove the pot from the oven. Carefully transfer the lamb neck to a serving plate and cover loosely with foil.
15.  Discard the bay leaves and herb stems from the pot.
16.  If desired, simmer the cooking liquid on the stovetop to reduce and thicken it into a sauce.

Serve:

Serve the tender lamb neck with the braised carrots and onions, spooning the reduced sauce over the top. Garnish with chopped fresh parsley.

Tips:

1.     Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
2.     The slow braising makes this dish perfect for cozy family meals or special gatherings.