• 4servings
  • 100minutes

Rate this recipe:

Nutrition Info . . .

VitaminsA, B3, B9, C
MineralsPotassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive or vegetable oil

  2. 4 necks of lamb , cut in half, excess fat removed

  3. 1 banana shallot , chopped

  4. 2 cloves garlic , sliced

  5. 12 baby beetroot , peeled

  6. 1 sprigs thyme

  7. 2 bay leaves

  8. 100 ml white wine

  9. 100 ml light red wine

  10. 6 plum tomatoes

  11. lamb stock , to cover

  12. 12 baby onions , peeled

  13. 12 baby carrots , peeled

  14. 2 oranges , peeled and the peel dried out

  15. buttered new potatoes , to serve

  16. pinches chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 140C/gas 1.

  2. Heat the oil in a large ovenproof pan and colour the lamb necks on all sides. Remove for the pan and set aside.

  3. Add the shallots and garlic and fry until just turning golden. Add the beetroot and herbs and fry for 1 minute. Pour over the wines and reduce by half.

  4. Return the lamb necks to the pan, add the tomatoes and cover with stock. Bring to a simmer.

  5. Cook in the oven for 45 minutes. Remove from the oven, stir in the onions, carrots and orange peel and continue cooking for a further 30 minutes, or until all vegetables are cooked and the meat is tender.

  6. Remove the meat from the pan and reduce the sauce to the desired consistency.

  7. Put the lamb into a bowl, scatter the vegetables over the top, pour over the sauce and serve with buttered new potatoes and a sprinkling of chopped parsley.


Send feedback