Slow-Braised Lamb Neck

Tender, flavorful, and melt-in-your-mouth — this slow-braised lamb neck is rustic comfort food at its finest.

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Slow-Braised Lamb Neck

Tender, flavorful, and melt-in-your-mouth

Equipment

Large heavy pot or Dutch oven (with lid)
Sharp knife
chopping board
wooden spoon
Measuring spoons/cups

Ingredients

1 kg lamb neck pieces
2 tbsp olive oil
2 medium onions, chopped
3 garlic cloves, minced
2 carrots, chopped
2 sprigs fresh rosemary (or 1 tsp dried)
1 cup beef stock (or water with stock cube)
1 cup canned chopped tomatoes
Salt and black pepper, to taste

Instructions

Brown the meat – Heat olive oil in the pot. Add lamb neck pieces and sear on all sides until browned. Remove and set aside.
Sauté the base – In the same pot, add onions, carrots, and garlic. Cook until softened and fragrant (about 5 minutes).
Build the sauce – Stir in chopped tomatoes and rosemary. Season with salt and pepper.
Add stock – Pour in beef stock, then return lamb neck to the pot. Stir gently to combine.
Slow cook – Cover with lid and simmer on low heat for 2–3 hours until the lamb is tender and falling off the bone.
Serve – Best enjoyed with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

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