Braised lamb necks.
For 4 persons.
4 lamb necks (if they are 1/2 necks from a side of lamb get 8 and if whole necks ask butcher to saw in half as if they came from a side of lamb)
an onion sliced
3-4 cloves of garlic sliced
500 g roma tomatoes skinned and chopped (or a 410g tin of crushed tomatoes)
250ml red wine (Dos Rios Cab/Merlot or Shiraz)
salt and freshly ground black pepper to taste
a few sprigs of fresh Rosemary
a little olive oil
Method:
with a little olive oil in a roasting dish sauté the onion until just brown
add garlic and sauté until aroma rises
place the necks cut side down in the pan
place Rosemary and tomatoes over the top
add wine
season with salt and black pepper
closely cover pan with foil
place in pre-heated 160 DegC oven
braise for 2-1/2 to 3 hours
remove from oven and allow to cool until just cool enough to handle
remove meat in one piece from bones (you more-or-less just pull the bones out of the meat) - put to one side
skim fat from top of sauce and then boil sauce to reduce
Serving:
Return neck meat to sauce, reheat and serve two per person on a bed of mashed potato or soft polenta with steamed seasonal vegetables of your choice to the side.
Variations:
Add a little cumin, in place of the Rosemary, to the necks with the salt and pepper before braising and serve on a bed of couscous with steamed seasonal vegetables of your choice to the side.
or
Use a 835g tin of tomatoes and after braising and removing the meat from the bones shred the meat using two forks, return to sauce (usually no need to reduce) - makes a rich and meaty ragout for pasta.