Lamb neck is an underrated cut that transforms into meltingly tender, deeply flavorful meat when slow-cooked. This stew is my go-to for chilly evenings—it’s comforting, hearty, and surprisingly simple to put together.
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The key is to brown the meat well and then let it simmer low and slow. The collagen breaks down, creating a luscious, silky sauce that clings to every piece. Perfect for a Sunday dinner or a special weeknight treat.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) lamb neck, cut into 2-inch pieces
Ask your butcher to cut it. If unavailable, use lamb shoulder or beef chuck.
2 tbsp (30ml) olive oil
For browning. Use a neutral oil if you prefer.
1 large onion, diced
Yellow or sweet onion. Leeks also work well.
3 cloves garlic, minced
Fresh garlic is best; substitute 1 tsp garlic powder in a pinch.
2 carrots, peeled and sliced
Adds natural sweetness. Parsnips make a great swap.
2 celery stalks, chopped
Classic aromatic. Fennel adds a different twist.
2 tbsp (16g) all-purpose flour
Helps thicken the stew. Gluten-free flour works too.
1 cup (240ml) dry red wine
Adds depth. Use beef broth if you prefer no alcohol.
3 cups (720ml) beef or lamb stock
Low-sodium is best. Chicken stock also works.
1 tbsp (15g) tomato paste
Adds umami. Double it for a richer color.
2 sprigs fresh rosemary
Dried rosemary: use 1 tsp. Thyme is a nice alternative.
2 bay leaves
Remove before serving. Omit if you don't have them.
Salt and freshly ground black pepper, to taste
Season generously; the meat needs it.
Tips & Tricks
If time is short, use a pressure cooker
cook on high for 30 minutes after browning.
- Trim excess fat from the lamb neck pieces, but leave some for flavor.
- Pat the meat dry before browning to get a deep, golden crust.
Pro Tips
Step-by-Step Instructions
1. Season and Brown
Season lamb neck pieces generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the meat on all sides until deep golden brown, about 4-5 minutes per batch. Transfer to a plate.
2. Sauté Aromatics
In the same pot, add onion, carrots, and celery. Cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Add garlic and cook for 1 minute until fragrant.
3. Sprinkle Flour
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw taste. This helps thicken the stew.
4. Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to release any stuck-on bits. Let it bubble and reduce by half, about 3-4 minutes.
5. Add Stock and Herbs
Return the lamb to the pot. Add stock, tomato paste, rosemary, and bay leaves. Stir to combine. Bring to a gentle boil.
6. Simmer Low and Slow
Cover and transfer to an oven preheated to 325°F (160°C). Cook for 2 to 2.5 hours, until the meat is fork-tender and falling off the bone. (Alternatively, simmer on the stovetop over low heat, covered, for the same time.)
7. Skim and Season
Remove from the oven. Skim off any excess fat from the surface. Discard rosemary sprigs and bay leaves. Taste and adjust seasoning with salt and pepper.
8. Serve and Enjoy
Ladle into warm bowls and serve hot, with crusty bread or mashed potatoes if desired. The meat should be impossibly tender.
Delicious Variations
- Add root vegetables like potatoes or parsnips in the last 30 minutes of cooking.
- Stir in a handful of frozen peas and a squeeze of lemon just before serving for freshness.
- For a Moroccan twist, add cumin, coriander, cinnamon, and dried apricots.
How to Store Lamb Neck For Stew
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months in a freezer-safe container.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Frequently Asked Questions
Q: What is lamb neck for stew?
Lamb neck is a cut from the neck of the lamb that becomes tender and flavorful when slow-cooked. It's ideal for stews because the connective tissue breaks down into a rich, gelatinous sauce.
Q: How long does lamb neck take to cook?
It takes about 2 to 2.5 hours at 325°F (160°C) to become fork-tender. The low, slow cooking melts the collagen and makes the meat succulent.
Q: Can I use a slow cooker instead of the oven?
Yes, after browning the meat and vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Q: What can I substitute for lamb neck?
Lamb shoulder or beef chuck are excellent substitutes because they also benefit from long, moist cooking and become tender.
Q: Should I remove the bones before serving?
Yes, remove the bones before serving, as they are not meant to be eaten. The meat will easily fall off the bone after cooking.
I hope you enjoy this soul-warming stew as much as I do. If you try it, leave a comment below and let me know how it turned out—I'd love to hear!
Lamb Neck For Stew
Lamb Neck For Stew: fork-tender meat in a rich, savory broth. A cozy one-pot meal that feels like a warm hug.
🧂 Ingredients
- 2 lbs (900g) lamb neck, cut into 2-inch pieces
- 2 tbsp (30ml) olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 tbsp (16g) all-purpose flour
- 1 cup (240ml) dry red wine
- 3 cups (720ml) beef or lamb stock
- 1 tbsp (15g) tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Season and Brown — Season lamb neck pieces generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the meat on all sides until deep golden brown, about 4-5 minutes per batch. Transfer to a plate.
- 2Sauté Aromatics — In the same pot, add onion, carrots, and celery. Cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Add garlic and cook for 1 minute until fragrant.
- 3Sprinkle Flour — Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw taste. This helps thicken the stew.
- 4Deglaze with Wine — Pour in the red wine, scraping the bottom of the pot to release any stuck-on bits. Let it bubble and reduce by half, about 3-4 minutes.
- 5Add Stock and Herbs — Return the lamb to the pot. Add stock, tomato paste, rosemary, and bay leaves. Stir to combine. Bring to a gentle boil.
- 6Simmer Low and Slow — Cover and transfer to an oven preheated to 325°F (160°C). Cook for 2 to 2.5 hours, until the meat is fork-tender and falling off the bone. (Alternatively, simmer on the stovetop over low heat, covered, for the same time.)
- 7Skim and Season — Remove from the oven. Skim off any excess fat from the surface. Discard rosemary sprigs and bay leaves. Taste and adjust seasoning with salt and pepper.
- 8Serve and Enjoy — Ladle into warm bowls and serve hot, with crusty bread or mashed potatoes if desired. The meat should be impossibly tender.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
