Braised Lamb Neck with Turnips

by Monica Bennion on February 27, 2015

Tender and succulent braised meat with intense wine and herb-rich broth is perfect to pair alongside our Mountain Selection Barbera.

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°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

2) Pour off all but 2 tablespoons of the fat from the casserole. Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften. Stir in the wine, scraping up any browned bits, and simmer for 3 minutes. Add the stock, raisins and herb bundle and bring to a boil.

3) Return the lamb to the casserole, cover and braise in the oven for 2 hours, until the meat is very tender. Discard the herb bundle and season with salt and pepper. Serve.

MAKE AHEAD The lamb stew can be refrigerated for up to 3 days. Reheat gently before serving. SERVE WITH Buttered noodles.

Recipe featured in the Food & Wine Wine Club, paired with our Mountain Selection Barbera

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