I N G R E D I E N T S

• 100ml Olive Oil
• 1 ½ kg Lamb Necks
• 2 Onions – Finely diced
• 2 Carrots – Finely diced
• 3 Sticks of Celery – Finely diced
• ½ cup Flour
• 1 tsp Black Pepper
  
• 1L Stock
• 300g Tomato Paste
• 2 Bay Leaves
• 1 tbs Rosemary – Finely diced
• 1 tbs Thyme – Finely diced 

M E T H O D

1.  Add pepper to flour and coat the necks, shaking of excess flour.

2.  In a heavy based pan, heat half of the olive oil and brown necks well on all sides.

3.  Remove necks from pan and add the remaining olive oil to the pan. When hot, add onion, carrot, celery and cook on medium heat until onion is golden. Add stock, tomato paste, bay leaves, rosemary and thyme and bring to the simmer. Stir frequently for 10-12 minutes

4.  Add necks to liquid. Cover with baking paper and lid, and place in oven at 100˚C.

5.  At about 4 hours check that the meat is tender, and if necessary, continue cooking until tender.

6.  When tender, gently remove from the sauce using tongs and remove bones. Shred meat and return to the sauce. Gently reheat.

7.  Serve with your favourite pasta, polenta, mash potato, couscous, Quinoa or rice.

 

VARIATIONS: Try replacing necks with lamb shanks, lamb 4/4 chops, lamb round chops, ox tail, meat balls and any slow cooking cut.

*For further variation: Replace stock with white or red wine.