- 1 lamb neck, whole or sliced by your butcher into 11⁄2 inch sections
- canola oil
- 8 ounces mixed mushrooms cut in half or quarters
- 6 ounces medium diced onion
- 3 cloves garlic, sliced
- 1 cup tomato paste
- zest of 1 lemon
- 2 cups dry red wine
- salt and pepper
- chicken stock or water to cover
- Heat a large Dutch oven to medium-high heat.
- Season the lamb neck with salt and pepper. (If your butcher is able to cut the lamb neck, the cooking time will be almost cut in half. If you are unable to find lamb neck, you can use lamb shoulder cut into 1- to 11⁄2-inch) cubes.)
- Sear the outside of the lamb neck in oil until dark brown on all sides. Remove from pan.
- Add the onions, mushrooms and garlic and sauté until caramelized. (All the good browned bits from the lamb will be picked up by the onions and mushrooms.) Add more oil if needed.
- Once vegetables are caramelized, add tomato paste, stir continuously until the tomato paste turns from bright red to a brick red.
- Add red wine, lamb neck and lemon zest. Cover lamb completely with chicken stock. (The amount of chicken stock needed depends on the size of the lamb neck and if it is cut or whole.)
- Cover the pot and simmer 3 hours or until tender.
- Remove lamb neck from braising liquid, allow the lamb to cool until able to handle. Shred the meat from the bone, then return the meat to the braising liquid. Adjust the seasoning with salt and pepper.
Lukasiewicz serves this dish with potato gnocchi.