A rich sauce made from one of the best value pieces of lamb. Neck is packed with flavour and offers incredible value. Here is a Northern Italian ragu I first had when I dined with Stefano De Pieri at his famous restaurant in Mildura.

Serves 4

2 lamb necks
Salt and pepper
60ml olive oil
2 rashers smoky bacon, finely diced
2 carrots, finely diced
4 celery stalks, finely diced
1 brown onion, finely diced
125ml white wine
1l chicken stock
2 bay leaves
200ml tomato paste

Season the lamb liberally with salt and freshly ground black pepper.

Heat 2/3 the oil in a large, heavy bottomed saucepan or casserole over high heat. Place the lamb necks in the pan and cook for several minutes each side until browned. Remove the lamb and set aside.

Add the rest of the oil and add the bacon and the carrots, cook for 5 minutes, stirring frequently or until carrots colour. Add the celery, cook for 5 minutes, stirring, then add the onions and cook for 5 minutes.

Deglaze with the wine. Return the lamb to the pot and add the stock and bay leaves. Cover the lamb with boiling water. When boiling reduce the heat to low, cover and cook for 2-3 hours, stirring every now and then, or until the lamb falls from the bone. (You may need to top up the liquid.)

Remove the lamb and pull the meat from the bones and discard the bones and gristle that runs through the neck. Add the tomato paste and cook until it forms a thick sauce. Check for seasoning.

Serve with pasta, fresh parsley and parmesan. Delicious with a Passing Clouds shiraz.

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Lamb Neck Ragu

Servings: 4

Author: Richard Cornish

A rich sauce made from one of the best value pieces of lamb. Neck is packed with flavour and offers incredible value. Here is a Northern Italian ragu I first had when I dined with Stefano De Pieri at his famous restaurant in Mildura.

Ingredients

2 lamb necks
Salt and pepper
60ml olive oil
2 rashers smoky bacon, finely diced
2 carrots, finely diced
4 celery stalks, finely diced
1 brown onion, finely diced
125ml white wine
1l chicken stock
2 bay leaves
200ml tomato paste

Method

Season the lamb liberally with salt and freshly ground black pepper.
Heat 2/3 the oil in a large, heavy bottomed saucepan or casserole over high heat. Place the lamb necks in the pan and cook for several minutes each side until browned. Remove the lamb and set aside.
Add the rest of the oil and add the bacon and the carrots, cook for 5 minutes, stirring frequently or until carrots colour. Add the celery, cook for 5 minutes, stirring, then add the onions and cook for 5 minutes.
Deglaze with the wine. Return the lamb to the pot and add the stock and bay leaves. Cover the lamb with boiling water. When boiling reduce the heat to low, cover and cook for 2-3 hours, stirring every now and then, or until the lamb falls from the bone. (You may need to top up the liquid.)
Remove the lamb and pull the meat from the bones and discard the bones and gristle that runs through the neck. Add the tomato paste and cook until it forms a thick sauce. Check for seasoning.
Serve with pasta, fresh parsley and parmesan. Delicious with a Passing Clouds shiraz.