12 Savory Lamb Neck Stew Recipes Built Around Deep Meaty Broth

Lamb neck works well for stew because the meat turns tender and builds a rich broth as it cooks.

These recipes show different ways to season and add ingredients while keeping that deep meaty base.

You will find options with vegetables, herbs, or simple pantry spices to match what you have on hand.

Each one gives clear steps so you can make a full pot without extra equipment.

The ideas focus on practical cooking times and easy servings for family meals.

Tips for Building a Deep Meaty Broth

Lamb neck releases plenty of flavor when handled with care from the start.

Brown in Batches

Sear the neck pieces over medium high heat until they form a dark crust on all sides. This step adds roasted depth that water or stock alone cannot create.

Keep the Bones In

Leave any bones attached during the long simmer. They release gelatin and minerals that give the broth its thick, savory body.

Skim Early

Check the pot in the first hour and remove the gray foam that collects on top. This keeps the final broth clear and lets the lamb taste come through cleanly.

Add Acid at the Start

Splash in a little vinegar or wine when the meat first hits the pot. The acid helps pull flavor from the bones without needing extra ingredients later.

Moroccan Lamb Neck Stew with Apricots, Chickpeas, and Couscous

This stew turns lamb neck into a rich, savory broth that carries warm Moroccan spices through every bite. The dried apricots add a gentle sweetness that balances the deep meat flavor, while chickpeas bring a soft, hearty texture. It works well for weeknight dinners when you want something comforting but still bright from the spices and fresh herbs.

Serve it over couscous to soak up the broth, making each bowl feel complete and filling without extra sides.

Moroccan Lamb Neck Stew with Apricots, Chickpeas, and Couscous

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch oven
• saucepan
• wooden spoon

Ingredients

  

• 2 pounds lamb neck pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 4 cups beef broth
• 1 cup dried apricots, halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup couscous
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Brown the lamb neck pieces on all sides, then remove them to a plate.
• Add the onion to the pot and cook until softened. Stir in the garlic, cumin, coriander, cinnamon, and ginger, and cook for one minute until fragrant.
• Return the lamb neck to the pot and pour in the beef broth. Bring to a simmer, then cover and cook on low heat for two hours until the meat is tender and the broth is deeply flavored.
• Stir in the apricots and chickpeas. Continue simmering uncovered for 20 minutes so the fruit softens and the broth thickens slightly.
• While the stew finishes, bring the water and salt to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for five minutes, then fluff with a fork.
• Spoon the couscous into bowls, top with the stew, and garnish with cilantro. Serve with lemon wedges on the side.

Notes

Simmer the lamb neck low and slow so the broth stays clear yet full of flavor. If the apricots seem very dry, soak them in warm water for ten minutes before adding them to the pot. Leftovers reheat well on the stovetop with a splash of broth to loosen the couscous.

Course: Main Course
Cuisine: Moroccan
Equipment: Dutch oven, saucepan, wooden spoon

Guinness-Braised Lamb Neck Stew with Potatoes and Cabbage

This stew turns lamb neck into a rich, hearty meal by simmering it slowly in Guinness. The dark beer deepens the broth while the potatoes soak up the flavors and the cabbage adds a fresh contrast at the end. It works well on cold nights when you want something filling and straightforward.

The finished dish has tender meat in a savory, slightly malty broth with soft vegetables throughout. The long braise builds body from the lamb bones without needing extra thickeners.

Guinness-Braised Lamb Neck Stew with Potatoes and Cabbage

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 bottle (12 ounces) Guinness stout
• 3 cups beef broth
• 4 medium potatoes, cut into chunks
• 1/2 head green cabbage, chopped
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the oil in a large Dutch oven over medium-high heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
• Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Pour in the Guinness and scrape up any browned bits from the bottom. Return the lamb to the pot along with the beef broth, thyme, salt, and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 30 minutes.
• Add the potatoes and continue cooking for 30 minutes. Stir in the cabbage and cook for another 15 minutes until the cabbage is tender and the lamb pulls easily from the bone.

Notes

Let the stew rest for 10 minutes before serving so the broth thickens slightly from the potato starch. If the cabbage is added too early it can turn mushy, so wait until the final step. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Irish
Equipment: Dutch Oven, Cutting Board, Knife

Indian-Spiced Lamb Neck Stew with Lentils, Spinach, and Basmati Rice

This stew turns lamb neck into a rich, spiced broth that tastes even better the next day. The lentils soak up the flavors while the spinach adds a fresh note at the end. It works well for weeknight dinners when you want something filling but not heavy, and the basmati rice makes it a complete meal in one bowl.

The spices give the broth warmth without too much heat, and the long simmer breaks down the lamb neck into tender pieces. You get layers of flavor from the meat, lentils, and greens all together.

Indian-Spiced Lamb Neck Stew with Lentils, Spinach, and Basmati Rice

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Measuring cups

Ingredients

  

• 2 pounds lamb neck pieces
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 cup brown lentils, rinsed
• 6 cups water
• 1 teaspoon salt
• 4 cups fresh spinach leaves
• 1 1/2 cups basmati rice, cooked according to package directions
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
• Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for 1 minute more.
• Add the cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds until fragrant.
• Return the lamb neck to the pot. Add the lentils, water, and salt. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, stirring now and then, until the lamb is very tender and the broth has deepened in flavor.
• Stir in the spinach and cook just until it wilts, about 3 minutes. Remove from heat.
• Spoon the stew over bowls of cooked basmati rice and top with chopped cilantro.

Notes

If the broth thickens too much while simmering, add a splash of water to loosen it. Leftovers taste even better reheated the next day, as the spices settle. Skip the spinach if you prefer a thicker texture, or stir it in right before serving so it stays bright green.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Measuring cups

Provençal Lamb Neck Stew with Olives, Tomatoes, and Creamy Polenta

This stew brings together slow-braised lamb neck and the bright flavors of Provence in one pot. The meat turns tender in a tomato-rich broth studded with olives, then gets spooned over soft polenta for a comforting meal. It suits cool evenings when you want something hearty but not heavy.

It works well for family dinners or casual gatherings with friends. The broth stays deep and savory while the olives add a salty pop that balances the richness of the lamb.

Provençal Lamb Neck Stew with Olives, Tomatoes, and Creamy Polenta

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch Oven
• Medium Saucepan
• Wooden Spoon

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 1 cup pitted green olives, halved
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup coarse polenta
• 4 cups water
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

Instructions

 

• Pat the lamb neck dry and season it with half the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat and brown the lamb in batches until all sides are seared. Remove the meat and set it aside.
• Lower the heat to medium and add the onion to the same pot. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
• Return the lamb to the pot. Add the diced tomatoes, olives, beef broth, thyme, bay leaf, and remaining salt and pepper. Bring the mixture to a simmer.
• Cover the pot and reduce the heat to low. Cook for 2 hours, stirring once or twice, until the lamb is fork-tender and the broth has thickened slightly.
• While the stew simmers, bring the water to a boil in a medium saucepan. Whisk in the polenta and reduce the heat to low. Cook for 20 minutes, stirring often, until thick and creamy.
• Stir the butter and Parmesan into the polenta. Taste and adjust salt if needed. Serve the stew ladled over scoops of the hot polenta.

Notes

Stir the polenta steadily near the end of cooking to keep it smooth. If the stew tastes too rich, add a splash more broth right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a little extra water to loosen the polenta.

Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Medium Saucepan, Wooden Spoon

Mexican Lamb Neck Stew with Hominy, Chipotle, and Fresh Cilantro

This stew turns lamb neck into a rich, meaty broth that carries smoky chipotle heat and the satisfying chew of hominy. Fresh cilantro at the end keeps the flavors bright without weighing down the dish.

It suits weeknight dinners when you want something filling that still feels fresh. The long simmer extracts deep flavor from the bones while the hominy stays firm and the broth stays clear enough to sip.

Mexican Lamb Neck Stew with Hominy, Chipotle, and Fresh Cilantro

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 pounds lamb neck pieces
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (29-ounce) can hominy, drained and rinsed
• 8 cups water
• Salt and black pepper to taste
• 1/2 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions

 

• Season the lamb neck pieces with salt and pepper. Place them in a large pot over medium heat and brown on all sides until they develop color.
• Add the chopped onion and minced garlic to the pot. Cook for 5 minutes until the onion softens and turns translucent.
• Stir in the chopped chipotle peppers, cumin, and oregano. Cook for 1 minute until the spices smell fragrant.
• Pour in the water and add the drained hominy. Bring the mixture to a boil, then lower the heat to a gentle simmer.
• Cover the pot and cook for 2 to 2 1/2 hours until the lamb neck is very tender and the broth tastes deep and meaty.
• Taste and adjust salt and pepper if needed. Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

Let the stew rest for 10 minutes off the heat before serving so the broth settles and the flavors come together. If the chipotles make it too spicy, add an extra squeeze of lime to balance the heat. Leftovers reheat well on the stove with a splash of water to loosen the broth.

Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Tuscan Lamb Neck Stew with Cannellini Beans, Kale, and Rosemary

This stew turns lamb neck into a rich, savory broth that tastes like it simmered all day. The meat falls tender while cannellini beans add creaminess and kale brings a slight earthy bite. Rosemary ties everything together with its piney aroma. It works well for cool evenings when you want something hearty but still simple to prepare.

The dish keeps a balanced texture with soft beans, silky broth, and greens that hold their shape. Serve it with crusty bread to soak up the meaty liquid.

Tuscan Lamb Neck Stew with Cannellini Beans, Kale, and Rosemary

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 6 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
• Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for 1 minute more.
• Return the lamb to the pot. Add the rosemary sprigs, water, salt, and pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours until the lamb is very tender.
• Remove the rosemary sprigs. Stir in the cannellini beans and kale. Simmer uncovered for 10 minutes until the kale wilts and the beans warm through. Taste and adjust salt if needed.

Notes

For a thicker broth, mash a few beans against the side of the pot before adding the kale. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of water if the stew thickens too much in the fridge. Skip the kale if you prefer a milder green and use spinach instead.

Course: Main Course
Cuisine: Italian
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board

Korean Lamb Neck Stew with Gochujang, Daikon, and Steamed Rice

This Korean lamb neck stew brings bold heat from gochujang balanced by the mild sweetness of daikon. The long simmer turns the lamb neck into tender meat and creates a rich, meaty broth that soaks into the rice.

It works well on cold evenings when you want something warming and filling. The texture stays hearty with soft daikon pieces and fall-apart lamb.

Korean Lamb Neck Stew with Gochujang, Daikon, and Steamed Rice

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Course Main Course

Cuisine Korean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 tablespoons gochujang
• 1 medium daikon, peeled and cut into 1-inch chunks
• 4 cups cooked steamed rice, for serving
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 cups water
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced, for garnish
• Salt and black pepper to taste

Instructions

 

• Season the lamb neck pieces with salt and black pepper. Heat the sesame oil in a large pot over medium heat. Add the lamb and brown it on all sides for about 8 minutes. Remove the lamb and set it aside.
• Add the onion to the same pot and cook until softened. Stir in the garlic and ginger and cook for 1 minute. Return the lamb to the pot along with the water and soy sauce. Bring to a boil, then reduce to a low simmer. Cover and cook for 1 hour.
• Stir in the gochujang until it dissolves into the broth. Add the daikon chunks. Continue simmering uncovered for 45 minutes until the daikon is tender and the broth has thickened slightly.
• Spoon the stew over bowls of steamed rice. Top each bowl with sliced green onions.

Notes

Simmer the stew a little longer if you want an even deeper broth. The daikon releases natural sweetness that softens the gochujang heat, so taste before adding extra salt. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the broth.

Course: Main Course
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife

Persian Lamb Neck Stew with Pomegranate, Walnuts, and Bulgur

This stew brings together slow-simmered lamb neck and a broth thickened with ground walnuts for a rich, nutty base. Pomegranate molasses adds a gentle tang that cuts through the meatiness, while bulgur soaks up the flavors for a filling meal. It suits cool evenings when you want something hearty yet balanced.

The dish works well for weeknight dinners or small gatherings because most of the work happens in one pot. The finished stew has a deep savory broth with a slight sweetness from the pomegranate and a pleasant crunch from toasted walnuts on top.

Persian Lamb Neck Stew with Pomegranate, Walnuts, and Bulgur

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Course Main Course

Cuisine Persian

Servings 4 people

Equipment

• Large Pot
• Saucepan
• Knife

Ingredients

  

• 2 pounds lamb neck, cut into pieces
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 4 cups lamb or beef broth
• 1 cup walnuts, finely ground
• 1/4 cup pomegranate molasses
• 1 cup bulgur wheat
• 1/2 cup pomegranate seeds
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the lamb neck pieces and brown them on all sides for about 8 minutes. Remove the lamb and set it aside.
• Add the sliced onions to the same pot and cook until softened and lightly golden, about 6 minutes. Stir in the garlic, turmeric, and cinnamon and cook for 1 minute more.
• Return the lamb to the pot. Pour in the broth and bring the mixture to a simmer. Cover and cook on low heat for 1 hour and 30 minutes, until the lamb is tender.
• Stir the ground walnuts and pomegranate molasses into the pot. Continue simmering uncovered for 20 minutes so the broth thickens and the flavors blend.
• While the stew simmers, cook the bulgur in a separate saucepan according to package directions using 2 cups of water. Season with salt and pepper.
• Taste the stew and adjust salt and pepper as needed. Serve the stew over the cooked bulgur and top each bowl with pomegranate seeds and chopped parsley.

Notes

Grind the walnuts just before adding them so they release their oils into the broth. If the stew thickens too much during the final simmer, add a splash of extra broth. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a little water to loosen the sauce.

Course: Main Course
Cuisine: Persian
Equipment: Large Pot, Saucepan, Knife

Greek Lamb Neck Stew with Lemon, Orzo, and Crumbled Feta

This Greek-style lamb neck stew builds a rich, savory broth from slow-simmered meat and simple aromatics. Bright lemon cuts through the depth while orzo soaks up the broth and crumbled feta adds a salty finish. It works well for weeknight dinners when you want something hearty yet fresh-tasting.

The texture stays tender from the long cook on the lamb, with the orzo turning soft and the broth staying light from the citrus. Serve it in bowls with extra feta on top for contrast.

Greek Lamb Neck Stew with Lemon, Orzo, and Crumbled Feta

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Course Main Course

Cuisine Greek

Servings 4 people

Equipment

• Large Dutch oven
• Wooden spoon
• Ladle

Ingredients

  

• 2 pounds lamb neck, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 6 cups lamb or beef broth
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• 1 cup orzo pasta
• Juice and zest of 2 lemons
• 4 ounces feta cheese, crumbled

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb neck chunks and brown them on all sides, about 8 minutes total. Remove the lamb and set it aside.
• Lower the heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Return the lamb to the pot. Pour in the broth, then add the oregano, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 1 hour and 30 minutes until the lamb is tender.
• Stir in the orzo and continue simmering uncovered for 10 minutes until the pasta is al dente.
• Remove the bay leaves. Stir in the lemon juice and zest. Ladle the stew into bowls and top each serving with crumbled feta.

Notes

Taste the broth before adding salt since the feta brings its own salinity. If the orzo absorbs too much liquid during simmering, add a splash of warm broth to loosen the stew before serving. Leftovers reheat well on the stove with a little extra broth to refresh the texture.

Course: Main Course
Cuisine: Greek
Equipment: Large Dutch oven, Wooden spoon, Ladle

Spanish Lamb Neck Stew with Saffron, Red Peppers, and Chorizo

This stew highlights lamb neck simmered until the meat falls from the bone in a broth scented with saffron. Chorizo and red peppers add smoky depth and gentle sweetness that balance the richness of the lamb.

It suits cool evenings when you want a one-pot meal that feels special without extra fuss. The finished dish offers tender meat, soft vegetables, and a broth that tastes layered from long, slow cooking.

Spanish Lamb Neck Stew with Saffron, Red Peppers, and Chorizo

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Dutch oven
• Knife
• Cutting board

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces Spanish chorizo, sliced
• 2 red bell peppers, sliced
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 1 bay leaf
• 4 cups lamb or beef broth
• 1 can (14 ounces) diced tomatoes
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Season the lamb neck pieces with salt and black pepper on all sides.
• Heat the olive oil in a large Dutch oven over medium heat. Brown the lamb in batches until it develops color on all sides, then remove it to a plate.
• Add the onion and garlic to the pot. Cook until the onion softens and turns translucent.
• Stir in the chorizo slices and red bell peppers. Cook for a few minutes until the chorizo releases some of its fat.
• Sprinkle in the smoked paprika and saffron threads. Add the bay leaf and stir everything for one minute to toast the spices.
• Return the lamb to the pot. Pour in the broth and diced tomatoes. Bring the mixture to a gentle simmer.
• Cover the pot and cook on low heat for about two hours, or until the lamb neck is very tender and pulls easily from the bone.
• Taste the broth and adjust salt and pepper if needed. Remove the bay leaf before serving. Sprinkle with chopped parsley.

Notes

Soak the saffron in a small splash of warm broth for five minutes before adding it to release more color and aroma. Spanish chorizo works best here because it holds its shape during long cooking. Leftovers taste even better the next day once the flavors settle. Reheat gently on the stove with a splash of broth if the stew thickens too much in the fridge.

Course: Main Course
Cuisine: Spanish
Equipment: Dutch oven, Knife, Cutting board

Jamaican Lamb Neck Stew with Yams, Thyme, and Rice and Peas

This stew builds a rich broth from lamb neck simmered low and slow with yams and plenty of thyme. The yams soften and thicken the liquid slightly while the meat turns tender. Rice and peas on the side bring coconut richness and a classic Jamaican contrast that rounds out the meal.

It works well for weeknight family dinners or weekend cooking when you want something hearty without much hands-on time. The flavor stays savory and aromatic with gentle heat from the scotch bonnet, and the textures range from fall-apart meat to creamy yam pieces.

Jamaican Lamb Neck Stew with Yams, Thyme, and Rice and Peas

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Course Main Course

Cuisine Jamaican

Servings 4 people

Equipment

• Dutch Oven
• Medium Saucepan
• Cutting Board

Ingredients

  

• 2 pounds lamb neck, cut into 2-inch pieces
• 2 medium yams, peeled and cut into 2-inch chunks
• 6 sprigs fresh thyme
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 whole scotch bonnet pepper
• 1 teaspoon ground allspice
• 2 tablespoons vegetable oil
• 4 cups water
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 1/2 cups long-grain white rice

Instructions

 

• Heat the oil in a large Dutch oven over medium heat. Add the lamb neck pieces and brown them on all sides, about 8 minutes total.
• Add the onion and garlic to the pot and cook until the onion softens. Stir in the allspice, salt, and black pepper.
• Pour in the water and drop in 4 sprigs of thyme plus the whole scotch bonnet pepper. Bring to a simmer, then cover and cook for 1 hour 15 minutes.
• Add the yam chunks and continue simmering uncovered for 30 more minutes until the yams are tender and the broth has thickened slightly. Remove the thyme stems and scotch bonnet before serving.
• While the stew simmers, rinse the rice until the water runs clear. In a medium saucepan combine the rice, coconut milk, kidney beans, remaining 2 sprigs of thyme, and 1/2 cup water. Bring to a boil, then reduce to low, cover, and cook for 18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve alongside the stew.

Notes

Simmer the stew gently after adding the yams so they break down just enough to give body to the broth without turning to mush. If the broth tastes too mild after the first hour, uncover the pot for the final 30 minutes to reduce it further. Leftovers keep well in the fridge for three days and the rice reheats best with a splash of water in a covered pan.

Course: Main Course
Cuisine: Jamaican
Equipment: Dutch Oven, Medium Saucepan, Cutting Board

Rustic French Lamb Neck Stew with Mushrooms, Pearl Onions, and Crusty Bread

This stew turns lamb neck into a tender, fall-apart meal simmered in a broth that builds flavor from the meat itself. It works well on cold evenings when you want a simple one-pot dish that fills the kitchen with a savory aroma.

The mushrooms and pearl onions bring earthy and sweet notes that balance the richness of the lamb. Crusty bread on the side lets everyone soak up every bit of the broth.

Rustic French Lamb Neck Stew with Mushrooms, Pearl Onions, and Crusty Bread

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 pounds lamb neck, cut into pieces
• 2 tablespoons olive oil
• 1 pound pearl onions, peeled
• 8 ounces mushrooms, quartered
• 3 garlic cloves, minced
• 2 cups red wine
• 4 cups lamb broth
• 2 sprigs thyme
• 2 bay leaves
• Salt and black pepper
• 1 loaf crusty bread, sliced

Instructions

 

• Brown the lamb neck in olive oil over medium-high heat in a large pot until the pieces develop color on all sides. Remove the lamb and set it aside.
• Add the pearl onions and mushrooms to the same pot. Cook until the onions start to soften and the mushrooms release their liquid.
• Stir in the garlic and cook for one minute. Pour in the red wine and scrape the bottom of the pot to loosen any browned bits.
• Return the lamb to the pot. Add the lamb broth, thyme, and bay leaves. Season with salt and black pepper. Bring the mixture to a simmer, then cover and cook on low heat for two and a half hours until the lamb is very tender.
• Remove the thyme sprigs and bay leaves. Serve the stew in bowls with slices of crusty bread on the side.

Notes

Peel the pearl onions ahead of time by blanching them briefly in boiling water so they slip out of their skins easily. The stew tastes even better the next day after the flavors settle, so it works well for make-ahead meals. Warm the bread just before serving so it stays crisp for dipping into the broth.

Course: Main Course
Cuisine: French
Equipment: Large pot, Wooden spoon, Knife, Cutting board