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Ingredients

• 2 tbsp olive or vegetable oil
• 4 necks of lamb, cut in half, excess fat removed
• 1 banana shallots, chopped
• 2 cloves garlic, sliced
• 12 baby beetroot, peeled
• 1 sprigs thyme
• 2 bay leaves
• 100 ml white wine
• 100 ml light red wine
• 6 plum tomatoes
• lamb stock, to cover
• 12 baby onions, peeled
• 12 baby carrots, peeled
• 2 oranges, peeled and the peel dried out
• buttered new potatoes, to serve
• pinches chopped parsley

Description

Richard Phillips Slow-cooks Lamb Necks With Vegetables And Dried Orange Peel For A Rich And Unctuous Dish

UK TV