135
Cooking Time
10
Prep Time
5+
Serves
- Season the lamb neck generously and fry in a hot pan with sunflower oil until brown and caramelised.
- When ready, remove the lamb and use the same pan to fry the onions with butter and a good pinch of salt. Add a splash of wine to deglaze the pan and scrape up all those lovely caramelised bits.
- Cook the onions until they begin to soften then add the anchovies, herbs and garlic.
- Fry for 5 minutes until the anchovies melt, then add the wine and reduce to about half.
- Finally nestle in the lamb and pour over the chicken stock, making sure not to drown the lamb. You want to just be able to see the fillets peeking through.
- Add the carrots and press them down into the broth, and again season generously with pepper and salt.
- Bring up to a gentle simmer, taste to check the seasoning one last time, then cover with baking parchment and a lid.
- Place in an oven at 175˚C / 155˚C fan / Gas 3 for 2 hours until the lamb is so tender you can pull it apart with a spoon.
- Serve with mustard mash and Swiss chard.
