Serves4
- Active time:45 min
- Start to finish:10 1/2 hr
October 2009
For lamb neck
-
2
large carrots, coarsely chopped
-
2
celery ribs, coarsely chopped
-
1
large onion, coarsely chopped
-
1 1/2
lb
lamb neck
-
3
cups
Pinot Noir or other light red wine
-
3
cup
vegetable stock, chicken stock, or lamb stock
For Greens
-
1
tablespoon
vegetable oil
-
6
cups
creasy greens, tender arugula, or watercress, tough stems discarded
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 1 1/2 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.
