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Lamb Necks Braised in Wine with Peppers



  • 2 lamb necks, about 4 1/2 pounds, each in 4 slices
  • 2 ½ cups dry red wine
  • ¼ cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 3 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • Salt
  • Black pepper
  • 1 large onion, finely chopped
  • 1 teaspoon Aleppo pepper (hot paprika can be substituted)
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 2 red bell peppers, cored, seeded, in 1/2-inch slices
  • 2 green bell peppers, cored, seeded, in 1/2-inch slices
  • 1 teaspoon honey
  • 1 tablespoon tomato paste
  • 1 tablespoon finely chopped flat-leaf parsley leaves


  • Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.
  • Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
  • Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
  • When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.