Description
A comforting and flavorful dish perfect for winter nights.
Ingredients
Scale
- 2 pounds lamb neck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef stock
- 1 cup red wine
- 2 teaspoons dried thyme
- 2 teaspoons rosemary
- 2 bay leaves
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 325°F (160°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the lamb with salt and pepper, then brown on all sides.
- Add onions and garlic to the pot, sauté until fragrant.
- Pour in beef stock and red wine, scraping bottom of the pot.
- Add thyme, rosemary, and bay leaves.
- Cover and braise in the oven for 3 hours or until tender.
- Remove from oven and let rest before serving.
Notes
- Pair with mashed potatoes or crusty bread.
- Can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg