Recipe submitted and tastefully approved by Waco City Council Member – and Mayoral Candidate – Malcolm Duncan. Originally posted on Gourmet.com.
We have prepared this 2x with excellent results- just make sure you start early and have your ingredients in stock- 10 hours of low and slow makes the difference. Smith and Smith usually has a package of 4 necks in stock, but special orders would be best. We did not have kale at the market this week, but used some local arugula and Homestead yellow grits using the slow cooker version found on Southern Foodways Alliance or Anson Mills (see below)- it is too easy and virtually foolproof.
Be sure to ladle some of the braising liquid over the dish and serve the remainder on the table. I used a cheap tempranillo but any light wine works. Make the vegetable stock a day ahead for best results, but you have plenty of time during the first 6 hours of braising to complete.
http://www.ziplist.com/recipes/362562 recipe for stock
Recommended wine pairing- a traditional Cote Rotie from the Northern Rhone or try a lighter domestic syrah, if there is such a thing. The weight and balance of a traditional (little oak) Cote Rotie is a thing of great beauty and does not translate to domestic wines, but the acidity will allow them to develop for decades.
The original recipe in Blackberry Farms cookbook calls for toasted morels to be added to the greens- any whole mushroom of comparable size will work, but we used dried morels (reconstitute in hot water) and they were a great addition. Sprinkle the mushrooms with olive oil, salt and pepper then roast @ 425 for 15-20 minutes until crispy, then toss with the wilted greens.
ACTIVE TIME:45 MIN
START TO FINISH:10 1/2 HR
Watch a preview of this Gourmet’s Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
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
1 tablespoon vegetable oil
6 cups creasy greens, tender arugula, or watercress, tough stems discarded
Preheat oven to 250°F with rack in middle.
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).
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.