Slow-Braised Garlicky Lamb with Potatoes and Artichokes
Neck of lamb needs slow cooking, so be prepared to invest a few hours, but it’s worth it to get the best out of this flavoursome cut.
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INGREDIENTS
- 1kg lamb neck slices
- Sea salt and freshly ground black pepper, to taste
- 1 onion, finely chopped
- 2 cups lamb or chicken stock
- 1/2 cup dry red wine (or use all stock)
- 1 lemon
- 1 head of garlic, halved horizontally
- 500g peeled and halved medium Mediterranean potatoes
- 1 x 280g jar of artichokes, drained and halved
- Chives or parsley, chopped for sprinkling
METHOD
Stand the lamb pieces fat-side down in a Le Creuset Signature Round Casserole and fry over a low heat. Once the edge of fat is browned, increase the heat to brown the pieces on both sides. Remove from the casserole and season.
Add the onion and 2–3 Tbsp stock to the pan. Stir to loosen any cooked-on pieces and cook the onion gently until softened. Return the lamb to the pan.
Pour in the wine and simmer for a few minutes. Pour boiling water over the lemon, then slice in half. Discard any seeds. Add the lemon to the pan with the garlic.
Pour in the remaining stock, add the potatoes and a little salt. Cover tightly and simmer gently for 1½ hours, or until the lamb is very tender. Check occasionally but it shouldn’t need any more stock. As soon as they’re cool enough to handle, squeeze in the lemon juice and soft garlic. Add the artichokes and heat through. Check the seasoning and serve in bowls, sprinkled with chives or parsley.
Credit: Woolworths TASTE/Toby Murphy.
