Lamb Necks Braised in Wine With Peppers Recipe (2024)

OMG. If you can get a hold of some lamb necks, you must try this. I had 2 necks but they were not broken down so I was worried about cooking them whole. I marinated them basically as is in the recipe, cooking the onions and cooking down the marinade. I put the lamb in the pot and cooked for maybe 4 hours, turning now and then. I cooled the pot overnight and skimmed the fat before reheating with the peppers and also, mashed potatoes. Amazing. The meat just fell off the bone. And the flavors...

WOW. I got some lamb necks from my local "lamb lady" and tried this. Only had about 3.25 pounds of lamb, but for only 3 people it worked. This was OUTSTANDING. I may try it again with lamb shanks instead so I don't gross myself out cutting through the necks again, LOL. But I served this over mashed potatoes with a baguette chunk for everyone, and we devoured every bit!

Recently found lamb necks at our local farmers market in Portland. Had never cooked them before but decided to try and used this recipe. First go was excellent. Cooked the first day, cooled overnight and remove solidified fat the next day. Slowing reheated and then reduced marinade etc. Served over cracked barley polenta. The red peppers with vinegar and honey was a nice addition. We went to the farmer’s market again today and bought more.

Once I wanted to make short ribs which was not available at the time, so I substituted lamb necks instead. Braised them for about 3 hours with wine and stock, carrots, celery, onions, a head of garlic, rosemary, thyme, oregano, bay and parsley. Not quite the same flavors, but delicious indeed. And quite a budget saver as well.

Got one 2 1/4 lb. neck from my butcher (local lamb) who sawed it in 4 pieces. Made half the recipe as described (up to the pepper stage) coolled overnight and removed the fat. took the meat off the bones (save the marrow), picked out most of the rosemary (from our plant, tough leaves), and continued the recipe. Served it on German style egg noodles and the parsley was a fine touch. Next time I'll use only one red bell pepper. I have enough left over lamb for a ragu for 2-3 people. Tasty.

I don't have a heavy casserole, so I put everything (except a peppers, honey and last tbps of vinegar into a crockpot. When the lamb was finished, I reduced the sauce. It was wonderful!

I have a goat neck roast and am thinking of trying this. Has anyone else done that? Any advice?

I cannot find lamb neck, what is the best substitute? Thanks in advance for your assistance.

This was a hit. I couldn’t find Aleppo pepper but paprika and a dash of cayenne worked well. To serve in one pot: After cooking the peppers, I removed the meat from the casserole and threw the peppers in with the sauce, then placed the meat back on top. Flavors worked really nicely together. My husband said “save this one!”

Delicious! Cinnamon was a very interesting addition. I used 1/2 the peppers and substituted balsamic vinegar for red wine vinegar. Served with baby Dutch yellow potatoes which I poured the phenomenal boiled down marinade over. I had extra "sauce" which I will freeze to pour over quinoa or basmati brown rice. The sauce is gold!

I have lived in New Zealand, land of lamb, for years, and when the kids were little, savoury neck chops were a favourite. This blows them out of the water. Oddly, neck chops have not been in the shops for ages, but they were today, so when I got home I found this recipe and it is a keeper.

Love to cook neck when our local lamb rancher has it available. Made this per recipe for ingredients. Took 3 hrs for lamb to get to tender in 325 oven. Made a day ahead of serving the dish, separated lamb from braising liquid, put both in covered containers in the fridge. Next day removed fat from liquid and put it in large pan to reheat with lamb on low heat stovetop. Delicious. Peppers were great just slightly sweet-sour compliment with it. Will try them again w/other things. Keeper.

Recently found lamb necks at our local farmers market in Portland. Had never cooked them before but decided to try and used this recipe. First go was excellent. Cooked the first day, cooled overnight and remove solidified fat the next day. Slowing reheated and then reduced marinade etc. Served over cracked barley polenta. The red peppers with vinegar and honey was a nice addition. We went to the farmer’s market again today and bought more.

I don't have a heavy casserole, so I put everything (except a peppers, honey and last tbps of vinegar into a crockpot. When the lamb was finished, I reduced the sauce. It was wonderful!

I made this again but this time with a lamb neck roast. The neck had been boned and it was bound with string, like many other roasts. It was a bit over 2 pounds. I marinated it over night and cooked it for about 2 1/2 hours (with parchment paper under the lid of my Dutch oven to seal in the juices), cooled it, reduced the juices by a bit, sliced the roast (thickly), and added the slices back to the pot on the stove to reheat. It was utterly delicious and elegant on mashed potatoes and peppers.

Got one 2 1/4 lb. neck from my butcher (local lamb) who sawed it in 4 pieces. Made half the recipe as described (up to the pepper stage) coolled overnight and removed the fat. took the meat off the bones (save the marrow), picked out most of the rosemary (from our plant, tough leaves), and continued the recipe. Served it on German style egg noodles and the parsley was a fine touch. Next time I'll use only one red bell pepper. I have enough left over lamb for a ragu for 2-3 people. Tasty.

This is really good. I suggest adding another teaspoon of cinnamon and cumin because those flavors didn't quite come through. I didn't have Aleppo pepper, so I substituted 1 teaspoon cayenne and 1 teaspoon paprika -- it was perfect-just a bit of heat. I also added 1/2 can of low-sodium beef broth because there wasn't quite enough liquid. Before adding the tomato paste at the end, I mashed the garlic in the "broth". It took 3 hours to perfect tenderness.

This was so good! Wonderful pairing with the peppers as well. Only regret that the meat was not much and hard to get to. But will make it again. Thanks!

WOW. I got some lamb necks from my local "lamb lady" and tried this. Only had about 3.25 pounds of lamb, but for only 3 people it worked. This was OUTSTANDING. I may try it again with lamb shanks instead so I don't gross myself out cutting through the necks again, LOL. But I served this over mashed potatoes with a baguette chunk for everyone, and we devoured every bit!

Once I wanted to make short ribs which was not available at the time, so I substituted lamb necks instead. Braised them for about 3 hours with wine and stock, carrots, celery, onions, a head of garlic, rosemary, thyme, oregano, bay and parsley. Not quite the same flavors, but delicious indeed. And quite a budget saver as well.

OMG. If you can get a hold of some lamb necks, you must try this. I had 2 necks but they were not broken down so I was worried about cooking them whole. I marinated them basically as is in the recipe, cooking the onions and cooking down the marinade. I put the lamb in the pot and cooked for maybe 4 hours, turning now and then. I cooled the pot overnight and skimmed the fat before reheating with the peppers and also, mashed potatoes. Amazing. The meat just fell off the bone. And the flavors...