Lamb neck with peas

Lamb neck with peas

By
From
Modern Italian Food
Serves
4-6
Photographer
Earl Carter

This is an old favourite of mine. It takes some time to cook, but not your time, it’s the oven’s time.

Ingredients

Quantity Ingredient
3 lamb necks, split in half lengthwise and sinew removed
plain flour
olive oil
2 sticks celery, finely chopped
2 carrots, peeled and finely chopped
1 onion, peeled and finely chopped
3 garlic cloves, chopped
125ml red wine
2 cups tomatoes, peeled and crushed
1 litre lamb or beef stock

Method

  1. Preheat the oven to 180°C.
  2. Wash the necks well and remove any fat. Dry well and toss in a little flour. Shake off any excess, leaving only the lightest of coatings.
  3. Heat some olive oil in a pan and seal the necks all over. Set aside. In a baking dish, fry the vegetables and garlic in some oil. Add the necks, bone side down, and add the red wine. Let it evaporate. Add the tomatoes and stock. Cover the top with greased paper and foil.
  4. Bake in the oven for a good 90 minutes. At that point, the meat should come off the bone. If not, cook it for longer, perhaps adding more stock. Remove the meat from the bone and set aside.
  5. Push the cooking liquid through a sieve and chill; the fat will come to the top. Discard the fat, heat the sauce and place the neck meat in it to warm up. Serves with mashed potatoes.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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