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Braised lamb neck with gremolata

Braised lamb neck with gremolata

Braised lamb neck with gremolata

Enjoy with: 2019 Culinaria Grand Vin


Serves 4

4 Tbsp vegetable oil

1.2 kg lamb neck, cut in half by your butcher (down the length)

2 carrots, peeled and chopped

1 onion, peeled and chopped

6 cloves garlic, sliced

4 stalks celery, chopped

1 leek, chopped

2 plumb tomatoes, chopped

2 Tbsp tomato paste

500 ml Grand Vin

500 ml cups brown lamb stock

2 bay leaves

1 tsp black pepper corns


Salt and pepper

For the gremolata:

15 ml parsley, chopped

1 clove garlic, sliced

Zest and juice of 1 lemon

Salt and pepper

25 ml olive oil


Pre-heat your oven to 170˚C

On the stove, heat the vegetable oil in a large skillet or oven proof casserole then add the lamb necks.

Brown the lamb on all sides and season generously with salt and pepper.

Once browned, remove the lamb from the pot and add the chopped vegetables and brown.

Add the tomato paste and cook for 2 minutes then add the red wine and lamb stock.

Add the bay leaves, peppercorns, thyme and a pinch of salt.

Place the lamb back into the casserole, cover with the lid then place in the oven and cook for 2-3 hours.

Once braised, remove the lamb from the casserole and place on a roasting tray. Turn the oven to 200˚C and roast for a further 10 minutes.

Skim off the fat from the top of the remaining cooking liquid. Remove the bay leaves and thyme stalks. Reduce the sauce until it slightly thickens then pour into a blender. Pulse the sauce a few times to roughly puree the vegetables and return to the casserole.

For the gremolata

Combine all the ingredients and use as a garnish for the lamb.

To finish, remove the lamb from the oven, pour over the reduce sauce and sprinkle the Gremolata on top of the lamb.

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