RoastAmerican
Lamb neck braise
A cheap, collagened cut. Wine, garlic, time. When it falls off the bone it is done, not at 145.
Made it?
3 hr 30 min · 25 min hands-on · pull 200°F · rest 15 min
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- lamb neck slices2 lb
- red wine1 cup
- stock2 cups
- onion1
- garlic cloves6
- rosemary2 sprigs
- kosher salt2 tsp
Method
- 1
Brown the neck. Onion, garlic. Wine, scrape, stock, rosemary.
- 2
Cover, 325°F 3 hours until the meat surrenders.
- 3
Rest 15. Polenta or mashed potatoes. Neck is not chops — do not grill it.
If you don’t have it
- lamb neck → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- lamb neck slices → What you actually have, if it is the same muscle family. The shank braise is the prettier plate. Neck is the better value.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min