Slow Cooked Lamb Neck and Pasta |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 5 |
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Long and slow, allowing for concentration of flavours and a rich sauce. All from one of the cheapest cuts around Ingredients:
1 kg lamb neck, noisettes |
1 liter stock |
1 (450 g) can crushed tomatoes |
4 garlic cloves |
1/2 teaspoon chili powder |
1 tablespoon olive oil |
pasta, of choice |
Directions:
1. Brown lamb neck in olive oil.
2. add stock.
3. add tomatoes.
4. add garlic.
5. add chilli powder.
6. Bring to boil.
7. Simmer on stove top with lid on for 2-3 hours.
8. Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
9. Cook pasta
10. Serve sauce over pasta.
11. suck meat off bones.
12. Wipe sauce off chin.
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