Sounds not so appetizing, right? But it will knock the socks any of those cute frenched pops as well as beat it price wise by $5.00! The wonderful butchers at Fleischer’s of Kingston recommended this cut when I had my heart set on chops. Coincidentally, lamb’s neck is mentioned in this months’ Bon Appetit article on supreme but lesser known cuts. I didn’t pull out my camera for the final product, but feel this recipe is so bomb, I had to post it!
*Special Equipment: Pressure Cooker
- 1-2 Lamb neck sections per person, trimmed of extra fat
- 1 onion, peeled and quartered
- 3 carrots, snapped in half
- 2 celery stocks with leaves, broken in half
- 1/2 Cup Red Wine
- 2-3 Cups of chicken stock
- 1 sprig of Rosemary
- 1 large Bay Leaf
- Olive Oil
- *3 Garlic cloves, smashed
- Sprigs of Thyme & Rosemary
Put it Together
- Marinate meat for at least one hour in fridge. *You can mince garlic, but only if you know you can brown without burning the garlic! Très risqué!
- Salt & Pepper meat right before browning
- Heat Olive Oil until very hot
- Brown meat (in batches) – avoid over-crowding, remove and set aside
- Throw in onions/carrots and celery and allow to brown slightly
- Deglaze with wine and cook down for about a minute
- Add meat, Rosemary and Bay back in and pour enough stock into to come half-way up the meat’s sides (don’t over do it)
- Pressure cook for about an hour or until falling apart.
- Slow cook for roughly 3 hours