Braised Lamb Neck
Lamb neck roasted for hours is rich, tender and flavorful meat so soft it will pull from the bone with a fork. It is often shredded and served with pasta or on thick, hearty bread. Taking the braised meat straight off the bone allows it to retain all of its moisture. Slow cooked necks are beautifully glazed by reducing the collection of intensely flavorful meat sauce during the last preparation step. Serve on pasta, tortillas or on bread with your favorite garnish and a salad.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
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Want more ideas for cooking with lamb and goat neck? See How to Cook Lamb or Goat Neck, with Recipes.
Braised Lamb neck
- 3 lb Lamb Neck
- 1 oz Grape seed Oil
- 3 Tablespoons onion powder roasted
- 2 Tablespoon paprika
- 4 oz Fish sauce
- 1 Tablespoon salt
- 4 ea Habarneros chili peppers
- 6 ea Onions halved
- Saute onions in oil on medium-high heat until seared in a large, tall sauce pot.
- Season necks with onion powder,salt, and sear on all sides over medium-high heat until the meat is uniformly golden dark brown all over (about 10-15 minutes.) Do not burn.
- Add habaneros, fish sauce, paprika and onion powder. Fill with water until necks are completely submerged.
- Boil then drop heat down to a low simmer. Simmer for 2-3 hours until meat is tender. Add water as needed.
- When tender remove necks and allow to sit at room temperature until cool to the touch. With a fork scrape off the meat.
- Reduce braising liquid until syrupy and add to shredded meat. Add only enough to flavor.
- Serve on pasta, tortillas or as sandwiches with your favorite garnish.