Prepare to embark on a flavor-packed adventure that will transform your kitchen into a rustic Italian trattoria! This braised lamb neck with fregola is not just a recipe—it's a culinary experience that promises to tantalize your taste buds and impress even the most discerning food lovers. Imagine tender, fall-off-the-bone lamb infused with rich red wine, nestled among delicate fregola pearls that soak up every drop of savory goodness. Whether you're a seasoned home chef or a curious food enthusiast, this dish will transport you straight to the rolling hills of Italy with just one bite.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lamb necks
- 1 cup fregola
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 cups beef stock
- 1 cup red wine
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion and carrots, mince the garlic, and set aside. Measure out the fregola, beef stock, and red wine.
- Season the lamb necks generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once hot, add the lamb necks and sear them for about 4-5 minutes on each side, or until they are nicely browned. This step helps to develop a rich flavor.
- Once the lamb necks are browned, remove them from the pot and set them aside on a plate. In the same pot, add the chopped onion and carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Return the lamb necks to the pot and add the beef stock. The liquid should cover the lamb about halfway. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and reduce the heat to low. Let the lamb braise for about
- 5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
- Once the lamb is tender, remove it from the pot and set aside. Strain the braising liquid through a fine mesh sieve to remove the vegetables and any solids. Return the liquid to the pot.
- Bring the strained liquid to a simmer over medium heat. Add the fregola and cook according to package instructions, typically about 10-12 minutes, until the fregola is al dente.
- While the fregola cooks, shred the lamb neck meat, discarding any bones and excess fat. Once the fregola is cooked, stir the shredded lamb back into the pot, mixing well to combine.
- Adjust the seasoning with salt and pepper to taste. Allow the mixture to heat through for a few minutes.
- To serve, spoon the braised lamb and fregola into bowls. Garnish with fresh rosemary for a fragrant finish. Enjoy your delicious Italian meal!
Tips
- Choose high-quality lamb necks with good marbling for maximum flavor and tenderness.
- Take your time with the searing process—creating a deep, golden-brown crust is crucial for developing rich flavor.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and optimal braising.
- Don't rush the braising process; low and slow cooking is the key to incredibly tender meat.
- If possible, prepare the dish a day ahead, as the flavors will continue to develop and intensify overnight.
- Fresh rosemary is non-negotiable—it adds an authentic Italian herb note that elevates the entire dish.
- Serve with a robust red wine that matches the depth of the braised lamb for a complete dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
