For those of you out there with a keen hunger for a rich, flavourful, and tender feast, meet Red Wine-Braised Lamb Neck. This culinary masterpiece is a beautiful combination of succulent lamb meat, aromatic herbs, and a rich red wine sauce that screams ‘gourmet dinner’. Its deep flavours and tender melt-in-your-mouth texture make it perfect for special occasions or a fancy Sunday dinner. Trust me loves, once you’ve tasted this divine creation, you’ll swear by it. Slow-cooked to perfection, this dish takes time but man, the results are worth the wait.
Why would you love it? Well, if the lamb falling off the bone and the fantastic blend of flavours aren���t reasons enough, this dish has comfort “foodie” written all over it. It’s definitely one of my all-time faves!
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Servings: 4 people
- Yield: 4 portions
That���s a brief lowdown on what you���re signing up for. You excited yet? If not, just wait until you see the actual recipe! Ready to dive in? Let’s do it!
Ingredients & Equipment You’ll Need
- 3 pounds lamb neck
- 2 cups red wine
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon salt
- 1 tablespoon olive oil
Equipment: Dutch Oven
The red wine is crucial as it gives the dish its distinctive taste and aroma. The lamb neck with its natural fat content ensures the meat is moist and jam-packed with flavour. If lamb neck is hard to come by, you can substitute it with lamb shoulder but trust me, it’s worth finding the neck!
How To Make Red Wine-Braised Lamb Neck
- First off, set your Dutch Oven on medium heat adding the olive oil. Once hot, add the lamb neck and cook till brown on all sides.
- Remove the meat, then saut�� the onions and garlic until soft and golden.
- Now add the red wine, bringing it to a boil to reduce. The sweet aroma filling your space is just a teaser for what’s to come!
- Add the lamb neck back in, season with salt, toss in the bay leaves and cover with lid.
- Let it simmer for about 3 hours or until the meat is tender and falling off the bone.
Tips For The Best Results
- Choose a full-bodied red wine like Cabernet Sauvignon or Merlot.
- Give enough time for the meat to become tender: don’t rush the process.
Storage Tips
- This dish stores well in the fridge for up to 3 days. Simply reheat before serving.
Frequently Asked Questions
Q: Can I use another type of meat?
A: Yes, you can substitute lamb neck with beef or pork neck, but this will alter the flavour profile.
Q: Can I use a slow cooker instead of a Dutch Oven?
A: Yes, absolutely! Using a slow cooker will give you equally tasty results.
Nutritional Facts of Red Wine-Braised Lamb Neck
This mouth-watering delicacy is high in protein and provides necessary vitamins like Vitamin B12 and iron.
In conclusion, this Red Wine-Braised Lamb Neck Recipe is not just a simple dish, but a flavour experience you won’t forget, mates! The smell alone will drive you crazy, but it’s the taste that will have you coming back for seconds. It goes well with mashed potatoes or fluffy white rice. Enjoy your feast!
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