Lamb Neck with Anchovies
Cookbook
Page 120
Cuisine: Australasian
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 5
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Fabulous, richly flavoured winter comfort food. Pieces of neck slow cooked in a suce of anchovies, garlic, rosemary, red wine and red wine vinegar. I make it in an Emile Henry braiser and serve with Stephanie's cauliflower and potato 'pie'.
Only drawback, if that's how you choose to look at it, is hanging about for two and a half hours, turning the pieces every half hour. Worth it, no question!