Lamb’s necks are such an underestimated cut. It has a perfect texture and is ideal for slow and low cooking. Marinated in wine with rosemary and garlic and then cooked in the oven on low. It will make your taste buds tangle and leave you wanting more!

Adapted from New York Times Cooking.



  • 4 1/2 Pound Lamb Necks
  • 2 1/2 Cups dry red wine
  • 1/4 Cup extra virgin olive oil
  • 4 Tablespoons red wine vinegar
  • 3 Springs fresh rosemary
  • 4 Cloves garlic, smashed
  • Salt and Black pepper
  • 1 Large onion, finely chopped
  • 1 Teaspoon Aleppo pepper ( hot paprika can be substituted)
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon sinnamon
  • 2 Red bell peppers, cored, seeded, in 1/2 Inch slices
  • 2 Green bell peppers, cored, seeded, in 1/2 Inch slices
  • 1 Teaspoon honey
  • 1 Tablespoon tomato paste
  • 1 tablespoon finely chopped flat-leaf parsley leaves


    • Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag.
    • Seal and refrigerate 3 to 4 hours. Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
    • Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, saute on low until softened, and stir in Aleppo peppers, cumin and cinnamon. Add garlic and rosemary leaves ( no stems) form the marinade. Add 1 1/2 Cups of the marinade and boil down until nearly evaporated.
    • Heat oven to 300 F’. Place lamb in casserole. Add remaining marinade. Cover and cook for 2 hours, until tender.
    • Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and peppet and set aside.
    • When the lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips and top and and scatter on parsley.

            Hope you’ll enjoy this recipe and it’ll become one of your favorites!

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