Braised lamb neck

Braised lamb neck

By
From
Becasse
Makes
500 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 x 600g lamb neck, boned
50g * aromatic confit salt [rid:1579]
20ml non-scented cooking oil
1 medium onion, roughly chopped
1 small carrot, roughly chopped
1 stick celery, roughly chopped
1/2 leek, roughly chopped
1/2 head garlic, cloves separated
1 litre Brown lamb stock
2 sprigs thyme
1 sprig rosemary
salt
freshly ground pepper

Method

  1. Rub the lamb neck all over with the aromatic salt, cover with cling film and refrigerate for 3 hours to marinate. Rinse off the salt and pat the neck dry.
  2. Preheat your oven to 110°C. Heat a large casserole dish over a medium heat. Add the oil and then the lamb neck. Sear all over until caramelised a deep goldenbrown. Remove from the pan and set aside.
  3. Add the vegetables and garlic to the pan with the butter and heat to a nut-brown foam. Continue to cook at a steady temperature, until the vegetables have caramelised to a deep golden-brown. Put the lamb neck back in the pan and pour on the stock. Add the herbs and season well.
  4. Cover with a piece of greaseproof paper cut to fit the pan. Cover with a lid and braise in the oven for 3 hours. Check every 30 minutes or so to turn the neck and to make sure the liquid is not boiling. When cooked the neck meat should be tender – you should be able to pierce the meat easily with a fork.
Tags:
restaurant
Becasse
Justin
North
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