Lamb's Neck Stew
This stew couldn't be easier to throw together --there's no sweating of onions involved, no carrots or celery to dice. Just simmer the meat in stock or even water. In an hour or more, you'll have fork-tender morsels of lamb with a concentrated and heady broth.
- Level: Easy
- Time: 80 mins
- Nutrition: 532kcal per serving
INGREDIENTS
- 2 pounds lamb's neck
- 1/4 cup olive oil
- Approximately 3 cups water, low sodium chicken broth, or dry white wine
- 7 to 8 sprigs of fresh thyme or rosemary
- Juice from 1 1/2 lemons
- 1 teaspoon kosher salt, or to taste
PREPARATION STEPS
- Add olive oil to the pan and set over medium-high heat, heating oil until it is near smoking. Add the pieces of neck, in batches if necessary to avoid crowding. Once the lamb is browned, removed to plate.
- When you have finished browning all the lamb, place the pieces in a pot and pour wine, stock or water to cover the meat three-quarters of the way. Add the lemon juice and thyme. Add salt.
- Simmer for approximately one hour, until the lamb is tender. Removed herbs and discard. Serve lamb in soup bowls with the broth, accompanied by a good crusty loaf.