Equipment
Ingredients
For the Braised Lamb Neck
- 30 ml olive oil
- 1000 g lamb neck, cut into 2cm (¾-inch) chunks
- 100 g onion, finely chopped
- 75 g celery, finely chopped
- 150 g carrot, peeled and finely chopped
- 100 g leek, finely chopped
- 100 g fennel, finely chopped
- 3 tomato, skins removed and finely chopped
- 750 ml dry white wine
- 6 potatoes, peeled and cut in half
- 250 g asparagus, woody ends removed, cut into 3 pieces (about 2.5cm / 1 inch)
- salt
- freshly ground black pepper
For the Coriander Relish
- 60 ml olive oil
- 30 g cilantro, finely chopped
- 15 g parsley, finely chopped
- 15 g capers, drained
- 2 shallot, finely chopped
- 2 garlic, crushed
- 20 ml sherry vinegar
- salt
Nutrition (per serving)
Method
Pat the lamb neck pieces dry with paper towels. Season generously with salt and pepper.
Heat the olive oil in a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb neck pieces in a single layer (work in batches if necessary to avoid overcrowding) and sear on all sides until browned, about 5-7 minutes per side. Remove the browned lamb from the pot and set aside on a plate.
Reduce the heat to medium. Add the chopped onion, celery, carrots, leek, and fennel to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften, stirring occasionally. This will form the flavor base (mirepoix).
Pour in the white wine and add the chopped tomatoes. Return the seared lamb neck to the pot. Season with salt and pepper to taste. Bring to a simmer.
Cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 2 hours, or until the lamb is very tender and falling off the bone. Internal temperature should be 88-93°C (190-200°F).
During the last 20 minutes of braising time, add the halved potatoes to the pot, nestling them around the lamb. Continue to braise for another 15 minutes, or until the potatoes are tender.
In the final 5 minutes of cooking, add the asparagus pieces to the pot, allowing them to cook until they turn bright green and tender-crisp. Do not overcook.
Prepare the coriander relish while the lamb is braising. In the food processor, combine the olive oil, chopped cilantro, parsley, capers, shallot, crushed garlic, and sherry vinegar. Pulse until the mixture is well combined but still has some texture. Season to taste with salt.
Serve the braised lamb neck in warmed bowls, spooning some of the braising liquid and vegetables over each portion. Top with a generous amount of fresh coriander relish.
Chef's Notes
- Lamb neck is a flavorful, economical cut. Ask your butcher to cut it into 2-inch chunks.
- Browning the lamb and vegetables is essential for developing deep flavor.
- Braising low and slow ensures the lamb becomes incredibly tender.
- The coriander relish adds a bright, fresh counterpoint to the rich lamb. It can be made ahead.
- Adjust the amount of salt and pepper to taste throughout the cooking process. Seasoning each step is key to great flavor.
Storage
Refrigerator: 3 days — Store braised lamb and potatoes separately in airtight containers. Relish keeps up to 3 days.
Freezer: 3 months — Freeze braised lamb and sauce separately in freezer-safe containers. Thaw completely before reheating.
Reheating: Reheat lamb gently in a pan or oven with some braising liquid until warmed through. Reheat potatoes and asparagus in microwave or pan. Stir the relish well.
