Braised Lamb Necks

 

You will need : 

6 pounds lamb necks

Kosher salt and freshly ground black pepper

2 tablespoons olive oil, or more if needed

2 celery stalks, roughly chopped

1 cup roughly chopped peeled carrot

1 cup roughly chopped red onion

1 Fresno chile, halved

½ cup tomato paste

Small bundle of fresh thyme

1 bay leaf

1 head garlic, cloves separated, smashed, and peeled

2 cups dry red wine

⅓ cup red wine vinegar

3 quarts chicken broth, preferably homemade

1 Season the lamb necks with salt and pepper, cover, and refrigerate overnight. Remove from the refrigerator 30 minutes before cooking.

 

2 Preheat the oven to 325°F.