Lamb Necks Braised in Wine With Peppers
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2lamb necks, about 4½ pounds, each in 4 slices
- 2½cups dry red wine
- ¼cup extra virgin olive oil
- 4tablespoons red wine vinegar
- 3sprigs fresh rosemary
- 4cloves garlic, smashed
- Salt
- black pepper
- 1large onion, finely chopped
- 1teaspoon Aleppo pepper (hot paprika can be substituted)
- 1teaspoon ground cumin
- ¼teaspoon cinnamon
- 2red bell peppers, cored, seeded, in ½-inch slices
- 2green bell peppers, cored, seeded, in ½-inch slices
- 1teaspoon honey
- 1tablespoon tomato paste
- 1tablespoon finely chopped flat-leaf parsley leaves
Nutritional analysis per serving (4 servings)
681 calories; 53 grams fat; 22 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 6 grams protein; 938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
- Step 2
Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1½ cups of the marinade and boil down until nearly evaporated.
- Step 3
Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
- Step 4
When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.
Private Notes
Comments
OMG. If you can get a hold of some lamb necks, you must try this. I had 2 necks but they were not broken down so I was worried about cooking them whole. I marinated them basically as is in the recipe, cooking the onions and cooking down the marinade. I put the lamb in the pot and cooked for maybe 4 hours, turning now and then. I cooled the pot overnight and skimmed the fat before reheating with the peppers and also, mashed potatoes. Amazing. The meat just fell off the bone. And the flavors...
WOW. I got some lamb necks from my local "lamb lady" and tried this. Only had about 3.25 pounds of lamb, but for only 3 people it worked. This was OUTSTANDING. I may try it again with lamb shanks instead so I don't gross myself out cutting through the necks again, LOL. But I served this over mashed potatoes with a baguette chunk for everyone, and we devoured every bit!
Got one 2 1/4 lb. neck from my butcher (local lamb) who sawed it in 4 pieces. Made half the recipe as described (up to the pepper stage) coolled overnight and removed the fat. took the meat off the bones (save the marrow), picked out most of the rosemary (from our plant, tough leaves), and continued the recipe. Served it on German style egg noodles and the parsley was a fine touch. Next time I'll use only one red bell pepper. I have enough left over lamb for a ragu for 2-3 people. Tasty.
used 3.5 lb lamb necks that were cur into 1 inch pieces from our csa, 1.5 c red wine, full spice amount, 3 red peppers. took meat off bone and put in bowl with onion wine sauce. Used same pot to soften the red peppers then added tomato paste and vinegar (didn't add honey) and reheated meat. served with baked potatoes.
I’ve made this twice now without chopping the lamb neck into slices. Takes between 3 and 4 hours—very forgiving, very delicious. Both times I skipped the peppers, and roasted carrots instead, tossed at the end with the honey-vinegar.
I picked up lamb necks at a local Middle Eastern supermarket. The butcher cut them in half for me. I made it exactly as written and it was excellent but mine took 2 hours and 45 mins at 300º to be fork tender. Served with polenta. Big hit. The peppers are also delicious.
Advertisement