Ten-Hour Braised Lamb Neck with Wilted Creasy Greens

Gourmet's Adventures with Ruth: Season One: Blackberry Farm

Serves4
  • Active time:45 min
  • Start to finish:10 1/2 hr
October 2009
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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 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.
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