Braised lamb neck with tomato conserve and squash seed risotto from Heritage by Sean Brock

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on January 08, 2015

    I'm rating just the braised lamb neck portion of this recipe. I made it in winter, so no good tomatoes or summer squash. I paired it with Brock's Farrotto with Acorn Squash and Red Russian Kale, which went better with the season. The lamb neck has to rest in its braising liquid overnight in the fridge, so it would be a great do-ahead recipe for guests. No guests this time, but my husband and 10-year-old daughter loved it. Sean Brock says he loves the ratio of meat to fat in the lamb neck. It reminded me a bit of beef cheek after it was finished. Delicious...would make again.

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