Ingredients
8 lamb necks, 200 grams each
2 carrots, peeled and diced
2 onions, peeled and diced
2 celery stalks, peeled and diced
1/4 bunch of rosemary, washed and chopped
salt and pepper
100 ml dry sherry
20 ml blend oil, veal stock
Method
1) Season the lamb generously with salt and pepper.
2) Heat oil in a heavy based pan
and add the lamb necks, only
a few at a time so as to colour the necks until caramelised on all sides.
3) Remove the lamb on to cooling trays and then add the vegetables and herbs to the pan and cook until soft and caramelised then deglaze the pan with sherry and reduce to a syrup.
4) Place the lamb into a gastro tray and cover with the vegetable and the veal stock.
5) Cover the tray with greaseproof paper first then wrap in foil.
6) Cook the lamb on 100C roast for 12 hours.
Lamb sauce:
Ingredients
1 large onion50 grams anchovies
2 tsp seeded mustard
100 ml dry sherry
1 litre chicken stock
lamb braising liquid, strained
Method
1) Saute the onions until soft, add anchovies and smash with the seeded mustard.
2) Deglaze the pan with sherry and reduce to a syrup.
3) Add the lamb braise liquid, one litre of chicken stock and reduce by a third.
* To serve, place the lamb on a plate, drizzle over the lamb sauce and then serve the date salad on the side. Drizzle the whole dish with extra virgin olive oil.