Ten Hour Braised Lamb Neck With Wilted Creasy Greens Food

10-HOUR BRAISED LAMB

Steps:

• Preheat oven to 250 degrees.
• Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours.
• After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepan and simmer over medium-high heat until reduced to 1 1/2 cups.
• Remove roasting pan from oven and add wine to pan, along with stock and remaining 1/2 teaspoon salt. Cover roasting pan with parchment paper-lined foil and return to oven. Continue cooking until meat is almost falling off the bone, about 4 hours more.
• Remove lamb from braising liquid and use a fork to scrape meat away from bones. Divide meat among 4 plates and serve immediately.

BRAISED NECK OF LAMB

Steps:

• Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
• Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
• Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
• Remove lid and stir in shallots, then continue cooking for 1/2 hr.
• Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.

LAMB NECKS BRAISED IN WINE WITH PEPPERS

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.

TEN-HOUR BRAISED LAMB NECK WITH WILTED CREASY GREENS

Steps:

• Preheat oven to 250°F with rack in middle. • BRAISE LAMB: Put carrots, celery, and onion in a small roasting pan or baking dish slightly larger than lamb neck. Season lamb neck with ¾ tsp salt and 1 tsp pepper and put on top of vegetables. Bake, uncovered, 6 hours. • About 30 minutes before lamb is done, boil wine in a 2-qt heavy saucepan over medium-high heat until reduced to 1½ cups, about 10 minutes. Add stock and return to a boil. • Remove lamb from oven and pour wine mixture into roasting pan. Cover pan with foil and braise in oven until meat is almost falling off the bone, about 4 hours more. • Remove lamb neck from braising liquid and use a fork to scrape meat away from bones (you should have about 3 cups meat). • COOK GREENS Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook greens with a large pinch of salt and pepper, tossing, until just wilted, about 1 minute. • Serve lamb with greens. COOKS' NOTE: Lamb can be braised 2 days ahead and cooled in braising liquid, then chilled (covered once cool). Reheat in braising liquid, covered with foil, in a 325°F oven for 30 minutes before scraping meat from bones and serving. Photograph by Marcus Nilsson by Sam Beall, Blackberry Farm, Walland, Tennessee