Dinner

Braised Lamb Neck with Farro, Charred Fennel & Burnt Orange Reduction

Name: Braised Lamb Neck with Farro, Charred Fennel & Burnt Orange Reduction
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 2 servings
Ingredients: 500 g lamb neck, trimmed; Sea salt and cracked black pepper; 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, roughly chopped; 2 medium carrots, cut into 2-inch chunks; 3 cloves garlic, smashed; 1 cup San Marzano tomatoes, crushed by hand; 1 cup Barbera or other Italian red wine; 2 cups beef or vegetable stock; 2 bay leaves; 4 thyme sprigs; ½ cup farro; 2 medium fennel bulbs, cut into wedges; Zest and juice of 1 large orange (about ⅓ cup juice); 1 tablespoon honey; 1 stick cinnamon (about 1 inch); 2 cloves; Fleur de sel for finishing; Fresh thyme for garnish

Lamb neck braised low and slow in a fragrant tomato broth with Barbera wine until yielding and rich. Served over nutty farro cooked in braising liquid, topped with charred fennel wedges and a burnished orange reduction spiked with cinnamon and clove. A showstopping, deeply flavored main that tastes like Sunday dinner elevated.

919calper serving 52gprotein 91gcarbs 31gfat 25min prep 140min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this