Buckfast Braised Lamb Neck Chops

1. 1

   Heat the oil in a heavy-based casserole dish over a high heat, add the lamb neck pieces (in batches) and fry for 2-3 minutes to brown on all sides. Remove each batch from the pan and set aside.

2. 2

   Add the carrot, celery, onion, mushrooms and the crushed garlic cloves to the dish, season with salt and freshly ground black pepper and fry for 3-4 minutes, or until the vegetables are golden-brown.

3. 3

   Pour in the BUCKFAST to deglaze, scraping up any browned bits from the bottom of the dish with a wooden spoon. Reduce the heat to a simmer and cook until most of the BUCKFAST has evaporated.

4. 4

   Add the orange juice and zest, the chopped tomatoes and stock, mixing well. Bring to the boil, then reduce the heat to a simmer. Add the lamb neck pieces back to the casserole, along with any resting juices, the rosemary and the bay leaf and simmer for a further 45 minutes, or until the meat is tender.

5. 5

   Season to taste with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.