The Nasty Bits: Lamb'S Neck Stew Recipe

• 2 pounds lamb's neck
• 1/4 olive oil
• approximately 3 cups water, low sodium chicken broth, or dry white wine
• 7 to 8 sprigs of fresh thyme, or rosemary
• Juice from 1 1/2 lemons
• 1 teaspoon kosher salt, or to taste

1. Add olive oil to the pan and set over medium-high heat, heating oil until it is near smoking. Add the pieces of neck, in batches if necessary to avoid crowding. Once the lamb is browned, removed to plate.
2. When you have finished browning all the lamb, place the pieces in a pot and pour wine, stock or water to cover the meat three-quarters of the way. Add the lemon juice and thyme. Add salt.
3. Simmer for approximately one hour, until the lamb is tender. Removed herbs and discard. Serve lamb in soup bowls with the broth, accompanied by a good crusty loaf.

lambs neck, olive oil, water, thyme, lemons, kosher salt

Taken from www.seriouseats.com/recipes/2009/06/the-nasty-bits-manifesto-lambs-neck-stew-recipe.html (may not work)