What to do with lamb neck (Part 2) – Lamb neck with jus and white been puree

The second lamb neck dish uses the same underlying ingredients with a very different finish. Red wine is also used instead of white wine

1. First add thyme, rosemary, cherry tomatoes, garlic, shallots, red wine (2/3 of a bottle) and water to the baking dish with the lamb necks. Cook covered at 140 degrees Celsius for over 4 hours or until the meat is literally falling off the bone

2. The lamb should fall off the bone in one piece, cut away any noticeable fat or tendons and cut the boned lamb neck into two clear pieces.

3. Strain the roasting liquid, reduce and season until required flavor is reached. Strain away the fat. I added balsamic vinegar, salt and pepper. Add the lamb to the pan and baste then put in a very hot oven until crispy at the sides.

4. Now for the beans. I used dry cannellini beans, soaked and boiled them until tender. They were pureed using an immersion blender, then passed through a fine sieve. Nothing else was added to the beans other than water to keep moist.