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Lamb Neck Braise
Lamb neck, slowly braised in rich bone broth until falling apart tender, gelatinous, nourishing and deeply savoury.
Ingredients
Instructions
Season lamb neck very generously with salt and pepper.
Brown in tallow in a heavy casserole over high heat.
Brown on all sides until deeply caramelised.
Add bone broth.
Cover tightly and braise at 150C for 3.5 hours.
The meat should be completely falling from the bone.
Remove meat and reduce braising liquid if desired.
Serve meat with reduced braising liquid poured over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
