Prep Time - 20 Min | Cook Time - 300 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 300 Min | Cook Time - 10 Min
Lamb
2kg Lamb neck
Plain flour for dusting
Sea salt and cracked pepper
Ingredients
90ml olive oil
25g garlic, chopped
120g brown onion, diced
200g celery, diced
140g carrots, peeled, diced
15g dried oregano
40g fresh basil leaves, chopped
1lt stock
800g crushed tomatoes
40g tomato paste
175ml red wine
Sea salt and cracked pepper
To Finish
Chopped flat leaf parsley leaves, extra to garnish
50g grated parmesan
>Serving Suggestions
Gnocchi
Green Salad
Garlic Bread
For lamb neck, season with salt and pepper and lightly dust with flour. Heat 50 ml of oil in a large frying pan over high heat. Cook lamb necks, turning occasionally, for 5-7 minutes or until browned. Place into a gastronorm.
Return frying pan to a medium-high heat, add remaining oil followed by garlic, onions, celery, carrots, oregano and basil. Sauté for 5 minutes or until lightly caramelised.
Add stock to deglaze pan. Add crushed tomatoes, tomato paste, red wine and seasoning. Bring to the boil, cook for 5 minutes or until slightly thickened. Pour sauce over lamb necks. Cover with baking paper and foil. Place in oven, set at 160◦C, full dry heat for 3 hours.
Remove baking paper and foil. Remove lamb necks from gastronorm. Pull meat from bones. Return lamb meat to sauce with parsley, stir to combine.
Finish with extra parsley and parmesan cheese. Serve with gnocchi, green salad and garlic bread.
