Marketman’s version of Meat & Bread’s lamb’s neck sandwich was good, but definitely fell short of the practiced sophistication of the original. I had no recipe, and winged it in the kitchen. One mistake I did was add too much braising liquid to the lamb’s neck, so it was a little too wet, but still scrumptuous!
Instead of grilled veggies and pea sprouts, I had some baby arugula and a crusty baguette…
The shredded lamb’s neck with a bit some of the braising liquid, heated up before placing it in the sandwich.
I suppose many of you are shaking your head, thinking, “what? lamb’s neck?!…yipes” but hang on for a moment. First I headed over to my suki butchers at S&L Fine Foods and they got me 2.5 kilos of lamb’s neck that they cut into two inch thick pieces…
The pieces look a bit similar to osso buco, but meatier and with more fat. Imagine your own neck and how supple it must be… that’s what a lamb’s neck is like.
Back at home, I dredged the defrosted pieces in a bit of flour with salt and pepper, then browned them well in a stainless steel pan. Moved the cooked pieces into a dutch oven or heavy enameled pan. Poured off most of the oil from the frying pan, added a touch of olive oil, and sauteed rough chopped onions, carrots and celery until softened. I deglazed the pan with 1/3 bottle of dry white wine and added a small can’s worth of chopped plum tomatoes. Next, I added a cup of pure tomato sauce or italian passata, then a can or two of chicken broth so that the lamb’s necks were just barely covered with liquid. Add salt and pepper to taste. Heat this up on the stove top until simmering and place in a 300-320F oven for say 3 hours until soft and tender and the sauce has reduced into a flavorful “gravy” of sorts. Remove the meat carefully and throw out the bones. You can use the meat immediately served over say polenta or fettucine. Or you can put them in sandwiches. I used the meat for several sandwiches and the leftovers were mixed in with some penne pasta two days later… :)