Member recipe
Member recipes are not tested in the GoodFood kitchen.

Braised neck of lamb

By Sarahlovesmark (GoodFood Community)
  • Rating: 0 out of 5.1 rating
    Rate
    loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4
Neck of lamb braised in red wine with vegetables
Advertisement

Ingredients

  • 2 tablespoons of vegetable oil
  • 2 tablespoons of butter
  • 1.5 kg lamb neck cut into 4-5 cm pieces
  • 4 celery stalks chopped into chunks
  • 2 carrots chopped into chunks
  • 1 chopped onion
  • 2 garlic cloves
  • 6 tablespoons tomato purée
  • 1 litre chicken stock
  • 750 mls red wine
  • Handful of thyme sprigs
  • 1/2 tin tomatoes
  • 6 shallots
  • Optional - handful cherry tomatoes
  • Optional - handful pitted kalamata olives
  • Salt and pepper

Method

  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Remove lid and stir in shallots, then continue cooking for 1/2 hr.
  • STEP 5
    Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 0 out of 5.1 rating
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content