Braised Lamb’s Neck

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








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