?This recipe is for a braised lamb neck dish. The lamb neck is slow cooked in a flavorful broth until it is fall-off-the-bone tender. This dish is often served with mashed potatoes or rice.
On waxed paper, coat lamb neck slices with flour. In 12 inch skillet over medium-high heat, in hot salad oil, cook slices until well browned, turning once. Skim off fat from skillet. Add water; heat
to boiling. Reduce heat to low. Cover and simmer 45 minutes. Turn neck slices and stir in prunes. Cover and simmer 10 minutes. Add sugar and remaining ingredients. Cover and simmer 5 minutes longer or until meat is fork-tender. Serve slices and pan liquid in warm deep platter.
Variation: Caraway Lamb Neck Slices.: Prepare as above but omit prunes and remaining ingredients. Increase water to 1 1/2 cups. Add 1 teaspoon caraway seed and 1 beef flavor bouillon cube or envelope with water. Cook 1 hour or until meat is fork-tender.
Ingredients
Directions
On waxed paper, coat lamb neck slices with flour. In 12 inch skillet over medium-high heat, in hot salad oil, cook slices until well browned, turning once. Skim off fat from skillet. Add water; heat
to boiling. Reduce heat to low. Cover and simmer 45 minutes. Turn neck slices and stir in prunes. Cover and simmer 10 minutes. Add sugar and remaining ingredients. Cover and simmer 5 minutes longer or until meat is fork-tender. Serve slices and pan liquid in warm deep platter.
Variation: Caraway Lamb Neck Slices.: Prepare as above but omit prunes and remaining ingredients. Increase water to 1 1/2 cups. Add 1 teaspoon caraway seed and 1 beef flavor bouillon cube or envelope with water. Cook 1 hour or until meat is fork-tender.
