Pro Tips For Your Lamb Neck Ragu

Simple but always a winner. Chef Sam Burke takes us through his unbeatable lamb neck ragu.

Your recipe:

Ingredients

Lamb
2kgs Lamb neck, cut into thick chops

Other Ingredients

90mls olive oil
Salt and pepper to season
80g plain flour
25g garlic, chopped
120g brown onion, diced
200g celery, diced
140g carrots, peeled, diced
15g dried Oregano
40g fresh basil leaves, chopped
1 litre stock
1 x 800g can crushed tomatoes
40g tomato paste
175ml red wine
30g chopped flat leaf parsley leaves, extra to garnish
50g grated parmesan

Serving Suggestions

Gnocchi
Green Salad
Garlic Bread

Preparation

1. For Lamb: Rub 30ml of oil into the lamb neck, season with salt and pepper. Lightly dust with flour. Heat 30 ml of oil in a large frying pan over high heat. Cook lamb necks, turning occasionally, for 5-7 minutes or until browned and golden all over. Place in to a gastronome.
2. Return frying pan to a medium-high heat, add remaining oil followed by garlic and onions, cook for 3-5 minutes or until soft and golden. Add celery, carrots, oregano and basil. Cook for a further 5 minutes or until vegetables are soft and light golden.
3. Add stock to deglaze pan. Add crushed tomatoes and tomato paste, red wine and season with salt and pepper. Bring to the boil, cook for 5 minutes or until slightly thickened. Pour sauce over lamb necks. Cover with baking paper and foil. Place in oven, set at 160°C, full dry heat for 3 hours.
4. Remove baking paper and foil. Remove lamb necks from gastronome. Pull meat from bones. Return lamb meat to sauce with parsley, stir to combine.
5. Finish with extra parsley and parmesan cheese. Serve with gnocchi, green salad and garlic bread.