Lamb Neck
Nino surprised me by cooking up some lamb necks. A dozen of his friends had chosen Cafe Porridge for a discussion on radionuclides (Don’t ask me, I have no idea).
How did he cook the necks? He threw them into the slow cooker with some onions, capsicums, potatoes, carrots and a little beef stock. Accompanied by a rich Turkey Flat Grenache, they were delicious!
Not quite the way I would have gone about it, I like to seal the necks – bone side down – in a hot pan, cover with red wine till it evaporates then bake in the oven in a sealed casserole for a good 90 minutes or longer until the meat comes off the bone. Once I have the meat I make a red wine, onion, garlic and celery sauce thickened with cornflour which I use to cover the meat in another pan and warm through for 20 minutes or so.
I’ve never tried tossing everything into a crockpot!