In The Kitchen With Matt Mytro – Lamb Neck Sugo

Lamb Neck Sugo Featured in BurkleHagen Journal

“I love this sugo recipe because neck meat if often underused. It has so much flavor, and it works because lamb neck isn’t very gamey. This is a slow recipe that you can make with family & friends. You should be able to finish with a few bottles of wine by the time it’s completed!” – Mytro

INGREDIENTS

Braised Lamb Neck

• 1 yellow onion, large dice

• 3 celery ribs, large dice

• 1 carrot, large dice

• 12 cups chicken stock

• 3 lamb necks from local butcher

• 1/2 cup red wine

• salt and pepper

Banana Pepper Purée

• 2 whole banana or hungarian peppers

• 1/2 cup olive oil

• Lamb Neck Sugo

• braised lamb neck meat, torn

• 1/4 cup banana pepper purée

• 2 28-oz cans whole san marzano tomatoes

• 2 cups heavy cream

INSTRUCTIONS
1 – Braised Lamb Neck

Preheat oven to 225°. Season lamb neck with salt and pepper. In hot sauté pan, sear all sides of lamb neck. Remove lamb and place into a roasting pan. Add onion, celery and carrot to original sauté pan. Sweat vegetables until translucent, then add red wine and reduce by half. In roasting pan, pour vegetables over lamb. Pour in chicken stock, covering lamb fully. Place foil or lid on pan and cook in oven for 12 hours. Allow to sit at room temperature for one hour before removing lamb from liquid. Tear meat from bone, removing any fat or cartilage. Reserve meat for sugo.

2 – Banana Pepper Purée

Preheat oven to 450°. Place whole peppers and oil in a small roasting pan. Roast for 20 minutes. Place whole roasted peppers, including seeds and stems, with oil into a blender and blend until smooth.

3 – Lamb Neck Sugo

Add all ingredients to a large pot and stir well. Simmer for 3 hours, stirring occasionally. Serve hot over pasta of choice.

Tip! This sugo pairs best with Flour Pasta Co.’s rigatoni