Slow Cooked Lamb Neck

Ingredients

• 2 lamb necks, trimmed of the tough tendon on top

• Reserved lamb trimmings for rendering

• Pinch salt and pepper

• 2 onion, cut into large chunks

• 2 carrot, cut into large chunks

• 2 sticks celery, cut into large chunks

• 1 red capsicum, deseed cut into large pieces

• 3 cloves garlic

• 1 bay leaf

• 1 teaspoon rosemary

• 1 tablespoon paprika (smoked or sweet)

• Dried oregano

• Tomato paste

• 1 cup olives

• 200ml red wine

• 500ml stock or soy sauce mixed with hot water (simple stock substitute)

• 500g baby potatoes, left whole (optional)

• Olive oil for searing

Method

1. Begin by trimming the lamb necks. Remove the tough tendon running along the top, but keep the smaller fatty pieces to render in the pan. Season the lamb well with salt and pepper. Heat a large pan with a little oil and place the lamb necks in skin-side down to render the fat and brown the outside. Turn the meat as it colours, allowing the fat to melt into the pan. Transfer the browned lamb necks to another pan or pot so they can continue browning gently while you prepare the base.

2. In a heavy casserole dish, add the trimmings and let them sizzle. Add the chopped onion, carrot, celery, and large pieces of red capsicum. Stir them around in the hot fat to start sweating. Add bay leaves and rosemary, then add tomato paste and fry it to deepen its flavour. Sprinkle in dried oregano, paprika, pepper, or any other pantry spices you want to use. Add chopped garlic, stirring it through so it becomes fragrant but not burnt.

3. Pour in a generous splash of red wine and let it bubble to lift the flavours from the base of the dish. Add the olives. Make a simple “stock” by mixing hot water with soy sauce until it resembles a savoury broth, then pour this into the pot. Add enough to come about halfway up the vegetables. Bring everything briefly to the boil.

4. Nestle the lamb necks into the pot, pushing them down so they sit among the vegetables and braising liquid. Arrange whole baby potatoes around the lamb. The dish should look full but not submerged; you want the lamb to braise, not boil.

5. Place the lid on the pot and cook at 180°C for about one and a half hours. The lamb is ready when it yields easily to a fork and the vegetables are soft but still intact. Remove the lamb and vegetables and arrange them on a serving dish. Spoon the rich, glossy sauce over the top.

6. Finish with freshly chopped parsley for colour and freshness.