Braised Neck of Lamb with Broad Beans from Tony Bilson's Recipe Book by Tony Bilson
Trim the excess fat from the necks. In a large braising pot, brown them in the butter over a medium flame. When they are brown, remove them from the pot. Soften the mirepoix and garlic in the pot u...
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Saucepan
- Colander
Ingredients
- 200 g mirepoix
- 100 g butter
- 1 tbl tomato paste
- 6 cloves garlic, crushed or chopped
- 3 necks of lamb cut into six pieces
- salt
- 12 peppercorns
- 2 kg broad beans
- 200 ml demi-glace
- 350 ml semillon
- 1 bay leaf
- 4 sprigs thyme
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