Braised lamb neck

Ingredients for 4 servings:

• 1.2 kg lamb, slices from the neck and/or ribs, with bone)
• 6 m.-sized onion(s)
• 5 large carrots
• 10 bay leaves
• 1 tbsp thyme, dried
• 4 cloves garlic
• 3 tbsp olive oil
• 200 ml red wine
• Salt
• pepper
• e.g. lemon(s), cut into wedges
• n. B. spring onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Roughly dice the onions and carrots. In a large roasting pan, sear the lamb pieces all over in olive oil, then remove. Fry the onions, carrots, and garlic in the pan juices until browned. Deglaze with red wine, return the meat pieces to the pan, add the thyme and bay leaves, and season with salt and pepper. Close the roasting pan and braise in an oven preheated to 200°C (180°C fan-assisted oven) for about 2 hours. Season again to taste and remove the bay leaves. The braised lamb can be served straight from the oven, like the Greek stifado. Serve with lemon wedges and spring onions, if desired. If you’d rather not have the vegetables on your plate, you can of course strain the sauce or puree it to create a thicker sauce. This goes well with fresh pita bread or rosemary potatoes, fresh spring onions and a colorful farmer’s salad. I prepared the less “noble” parts of half a store-bought lamb in this way.