Slow Cooked Lamb Neck and Pasta
Indulge in the rich, soul-warming flavors of this Slow Cooked Lamb Neck and Pasta recipe, a true labor of love that's perfect for cozy dinners or special gatherings. Tender, fall-off-the-bone lamb neck is slow simmered with fragrant rosemary, garlic, and a luscious blend of red wine, crushed tomatoes, and aromatics for hours, creating a deeply flavorful sauce. Paired with perfectly cooked rigatoni, penne, or wide pappardelle, this dish is a hearty, restaurant-quality comfort food crafted right in your kitchen. Garnish with freshly grated Parmesan and parsley for an extra touch of elegance. Whether you’re seeking the ultimate slow-cooked pasta recipe or a unique way to elevate lamb dishes, this crowd-pleaser is guaranteed to delight.
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Recipe Information
Ingredients
- 2 pieces (approximately 1.5 lbs total) lamb neck
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 1 medium, diced carrot
- 1 medium stalk, diced celery
- 4 cloves, minced garlic
- 2 tablespoons tomato paste
- 14 ounces canned crushed tomatoes
- 2 cups beef or chicken stock
- 1 cup red wine
- 2 sprigs fresh rosemary
- 1 bay leaf
- 0.5 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 12 ounces pasta (rigatoni, penne, or pappardelle)
- 0.5 cup, grated (optional) parmesan cheese
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Season the lamb neck pieces with a generous pinch of salt and black pepper on all sides.
Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat.
Sear the lamb necks for 2-3 minutes per side until deeply browned. Remove and set aside.
In the same skillet, add the chopped onion, carrot, and celery. Sauté for 5-6 minutes until softened and lightly golden.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan.
Add the crushed tomatoes, beef or chicken stock, rosemary sprigs, and bay leaf. Stir to combine.
Return the lamb neck to the pot, ensuring the pieces are mostly submerged in the liquid.
Cover with a lid and simmer on low heat for 3 to 4 hours, or until the lamb is tender and falling off the bone. (Alternatively, transfer everything to a slow cooker and cook on low for 6-8 hours.)
Once the lamb is cooked, remove it from the pot and shred the meat off the bones using a fork. Discard the bones and return the shredded meat to the sauce.
Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Toss the cooked pasta with the lamb sauce, ensuring every piece is well-coated.
Serve the pasta topped with freshly grated parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 9.8 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
