Slow-Braised Lamb with Italian Fregola Sarda

Lamb neck does not get enough credit. It costs a fraction of a rack or loin, and after two hours in a covered pot, it gives you meat that no premium cut can match for richness or texture. I started buying it because it was cheap. I kept buying it because nothing else braises this well.

This is a full Italian braise with mirepoix, canned tomatoes, red wine, and a fistful of woody herbs. The sauce reduces into something dark and concentrated while the lamb falls apart. Fregola sarda, that toasted Sardinian pasta with a nutty bite, soaks it all up better than any regular pasta would. A hard grating of pecorino at the table. That is the whole plate.

Two servings. Big ones.

How to Make Slow-Braised Lamb with Italian Fregola Sarda

Getting the Sear Right

Pat the lamb neck dry before it goes in the pot. Wet meat steams instead of browning, and the sear is where half the flavor of the finished sauce comes from.

Use a heavy Dutch oven over medium-high heat with 2 tablespoons of olive oil. Sear each piece for 3-4 minutes per side until deeply browned. Do not crowd the pot.

Reducing the Braising Liquid

After the lamb comes out of the oven, strain the liquid and return it to the stovetop. Skim the fat and cook it down over medium-high heat until it coats the back of a spoon, about 8-10 minutes.

This concentrated sauce is what ties the dish together. Spoon it over both the lamb and the fregola when you plate.

Braised Lamb Neck with Italian Fregola

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

• Author: Linda Schneider
• Total Time: 155 minutes
• Yield: Serves 2
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Slow-cooked lamb in a rich sauce, served over fregola pasta.
Brightened with lemon and herbs for a flavorful meal.

---

Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) lamb neck
• Sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 0.5 cups (118 ml) carrot, diced medium
• 0.5 cups (118 ml) celery, diced medium
• 0.5 cups (118 ml) white onion, diced medium
• 5 cloves garlic, coarsely chopped
• 0.5 cups (118 ml) red wine
• 0.25 cups (59 ml) red wine vinegar
• 8 ounces (227 g) canned chopped tomatoes
• 1 cups (237 ml) chicken stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cups (237 ml) Fregola sarda, cooked
• Preserved lemon peel, thinly sliced
• Chopped mint or parsley, for garnish

---

Instructions

1. Preheat the oven to 325°F (160°C).
2. Pat the lamb neck slices dry with a paper towel and season generously with sea salt and freshly ground black pepper.
3. Heat 2 tablespoons of olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat.
4. Add the lamb neck in a single layer and sear for 3–4 minutes per side until deeply browned.
5. Remove the lamb and set aside.
6. Wipe out the pot if necessary and add a bit more olive oil to coat.
7. Add the carrot, celery, onion, and garlic, stirring occasionally, and cook for 6–8 minutes until softened and lightly browned.
8. Pour in the red wine and red wine vinegar. Stir, scraping up any browned bits stuck to the bottom of the pot.
9. Cook for 3–4 minutes, reducing the liquid by half.
10. Add the canned chopped tomatoes, chicken stock, thyme, and rosemary. Stir to combine.
11. Return the lamb neck to the pot, submerging it partially in the liquid. Bring the liquid to a gentle boil.
12. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 hours, turning the lamb once halfway through, until the meat is fork-tender and nearly falling off the bone.
13. Remove the lamb from the cooking liquid and set aside.
14. Strain the braising liquid into a clean pot, discarding the solids.
15. Skim off any fat from the surface and simmer over medium-high heat until slightly reduced and thickened, about 10–15 minutes.
16. While the sauce reduces, cook fregola sarda according to package instructions. Drain and set aside.
17. Plate 2 lamb neck slices over a bed of fregola sarda on each plate.
18. Drizzle with the reduced sauce.
19. Garnish with thinly sliced preserved lemon peel (or a squeeze of fresh lemon) and a sprinkle of chopped mint or parsley.
20. Serve immediately.

Notes

• For deeper flavor, brown the lamb neck in batches to avoid overcrowding the pot and ensure even browning.
• Substitute pearl barley or small pasta shapes for the fregola if needed. Adjust cooking time accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

• Prep Time: 20 minutes
• Cook Time: 135 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 2 slices lamb, 1/2 cup fregola
• Calories: 600
• Sugar: 5
• Sodium: 400
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 150

If You Liked This Recipe, You Are Going To Love These:

Classic Braised Lamb Shanks with Red Wine

Crispy Shredded Lamb with Smoky Eggplant and Pomegranate

Casarecce Pasta with Lamb Sausage and Kale