Ten-Hour Braised Lamb Neck with Wilted Creasy Greens: Recipes + Menus : gourmet.com
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Ingredients
- 2 large carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 large onion, coarsely chopped
- 1 1/2 lb lamb neck
- 3 cups Pinot Noir or other light red wine
- 3 cup vegetable stock, chicken stock, or lamb stock
- 1 tablespoon vegetable oil
- 6 cups creasy greens, tender arugula, or watercress, tough stems discarded
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