LAMB NECKS BRAISED IN WINE WITH PEPPERS
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
- Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
- Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
- When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 53 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 924 milligrams, Sugar 8 grams
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Wiktor Francikowski
[email protected]This was my first time cooking lamb necks and I was very impressed. The meat was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this dish again.
OT R
[email protected]I love this recipe! The lamb necks are always so flavorful and the sauce is to die for. I always get compliments when I make this dish.
Ifraz Shab
[email protected]This is one of my favorite recipes. The lamb necks are always so tender and the sauce is amazing. I highly recommend it.
Ariful islam Ariful
[email protected]I'm so glad I tried this recipe. The lamb necks were delicious and the sauce was perfect.
Lalu Yadav
[email protected]This was a great recipe! The lamb necks were so tender and flavorful. I will definitely be making this dish again.
Ramesh Katwal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb necks are always fall-off-the-bone tender and the sauce is to die for.
Vivian Games
[email protected]This recipe was easy to follow and the results were amazing. The lamb necks were tender and juicy, and the sauce was rich and flavorful.
Aaliyha Garza
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The meat was cooked perfectly and the sauce was delicious.
Sawabu Zulu
[email protected]This recipe is a keeper! The lamb necks were fall-apart tender and the sauce was so flavorful. I will definitely be making this again.
Nasar Iqbal
[email protected]I made this recipe for a dinner party and it was a huge success. The lamb necks were so tender and the sauce was amazing. Everyone loved it!
live banda
[email protected]This was my first time cooking lamb necks and I was pleasantly surprised. The meat was very flavorful and the sauce was rich and savory.
Angie
[email protected]I followed the recipe exactly and the lamb necks turned out perfectly. The meat was tender and juicy, and the sauce was delicious.
Syed Alam
[email protected]This recipe was a hit! The lamb necks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and everyone raved about it.