Cook Method: Braise
Cook Time: 4 hours
1 lamb neck or osso bucco
1 T cooking oil
2 T ground cumin
2 T ground coriander
2 T salt
1” ginger, grated
1 onion thinly sliced
1/2 cup white wine
1 C canned tomatoes
1 qt beef stock
1 T tomato paste
1 T honey
2 T harrissa
1/2 lemon juice & zest
2 C Jalama Valley Butter
Beans or canned white
If using Jalama Valley beans, soak 1 cup (dry)
overnight. Rinse and simmer in 3 cups beef stock for
45 min – 1 hr on low heat until tender.
Mix spices and salt together and use half to season
Heat heavy-bottomed or cast iron saute pan over
medium-high heat. Add oil and sear lamb until
deeply browned on both sides.
Remove meat and sweat onions and ginger with oil in
saute pan until soft and just starting to brown.
Transfer meat and onions to braising dish or slow-
cooker, and add remaining cup of stock to saute pan
and scrape browned bits off pan.
Add pan jus and remaining ingredients to braising
vessel. Cover and cook over medium heat (350 degrees)
for 3 hours or until meat is tender and pulls easily
away from the bone. Adjust salt in sauce to taste.