Braised Lamb Neck with Turnip Recipe

Name: Braised Lamb Neck with Turnip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1 1/2-inch-thick, bone-in lamb necks; Kosher salt; Freshly ground pepper; 2 tablespoons canola oil; 2 celery ribs, chopped; 1 carrot, chopped; 1 large onion, chopped; 1 turnip, peeled and chopped; 1 tablespoon tomato paste; 1 anchovy fillet; 2 cups dry white wine; 2 cups chicken stock; 1 cup raisins; 1 bay leaf, and 1 sprig of parsley, cilantro and rosemary, tied in a cheesecloth

Servings: persons

Six 1 1/2-inch-thick, bone-in lamb necks
Kosher salt
Freshly ground pepper
2 tablespoons canola oil
2 celery ribs, chopped
1 carrot, chopped
1 large onion, chopped
1 turnip, peeled and chopped
1 tablespoon tomato paste
1 anchovy fillet
2 cups dry white wine
2 cups chicken stock
1 cup raisins
1 bay leaf, and 1 sprig of parsley, cilantro and rosemary, tied in a cheesecloth

1
Preheat the oven to 300.
2
Season the lamb with salt and pepper.
3
In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.
4
Pour off all but 2 tablespoons of the fat from the casserole.
5
Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften.
6
Stir in the wine, scraping up any browned bits, and simmer for 3 minutes.
7
Add the stock, raisins and herb bundle and bring to a boil.
8
Return the lamb to the casserole, cover and braise in the oven for 2 hours, until the meat is very tender.
9
Discard the herb bundle and season with salt and pepper.
10
Serve.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Six 1 1/2-inch-thick, bone-in lamb necks, Kosher salt, Freshly ground pepper, 2 tablespoons canola oil, and more.

Yes, Braised Lamb Neck with Turnip falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Neck with Turnip

How did you like this recipe?

Frequently Asked Questions