Slow Cooked Lamb Neck

The Vinatics task for the month was to pair the Roodeberg with a selection of recipes, and even though I cannot state that the wine does go with this Slow Cooked Lamb Neck, I can tell you for sure that red wine is a perfect accompaniment to this really hearty dish.

Our friend Nico is a red wine drinker, and as we are cut from the same cloth Sunday afternoons are set aside for wine tasting. We will compare varietals and vineyards and we swallow – no spitting is allowed. A few years ago he was given a selection from a friend’s cellar. The friend had passed away and his wife decided to give Nico a gift of Roodeberg. Of all the red wines in the cellar, he was given his least favourite, and each time he shares a bottle with us he tells us the story and we all end up enjoying the wine.  So, when I saw this month’s challenge I knew it would not be a problem to find a bottle of the wine, and I knew it would go perfectly with the lamb. We went to Nico and I asked him if I could please have a bottle of Roodeberg. He told me that he had given away the last 6 bottles as a thank you gift to someone. That lucky person has a wine that I could not find in any of my local wine shops, grocery stores or bottle stores. This however did not deter me from making the dish, which is perfect for a cold winter’s night.

Slow Cooked Lamb Neck
Slow Cooked Lamb Neck
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Slow Cooked Lamb Neck

Ingredients

  • 500 g lamb neck
  • Salt and freshly ground black pepper to season
  • 15 mls canola oil
  • 4 cloves garlic peeled and halved
  • 1 medium carrot diced
  • 1 small shallot peeled and diced
  • 300 g whole peeled tin tomatoes
  • 125 mls red wine
  • 75 mls lamb stock
  • 1.25 mls fructose
  • 1 stick rosemary

Instructions

  • preheat the oven to 150° Celsius
  • season the lamb
  • heat the oil in a thick bottomed casserole dish
  • brown the lamb, making sure the fat is nicely rendered down
  • cover with the garlic, carrot, shallot, tomatoes, wine, stock and sugar
  • place the rosemary on top
  • season and cover with foil
  • cook for 2 hours and then remove the foil
  • cook for a further 1 hour
  • remove from the oven and allow the lamb to rest while you further reduce the gravy
  • serve on butter mashed potatoes

Notes

Adapted from Caro de Waal’s Lamb Knuckles in Tomatoes and Wine

Click on the links for conversions and notes.

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14 thoughts on “Slow Cooked Lamb Neck

  1. I guess I’ll just have to print this out and wait til it gets cold enough in about another 5 months! It makes me hot just reading it today (although it does look good!)

  2. Wow! Your lamb dish looks delicious, very comforting and hearty. Will have to try this next Winter…hope you are having a great week Tandy 🙂

  3. I am going to do this soon girlfriend, soooo yummy!! Going to the Barossa Valley next week for a well deserved 5 days of wine and dine…and not think of work!! Soul food this is. Don’t be too cold and enjoy your weekend. oxo

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