Slow Cooked Lamb Necks with Preserved Lemon and Fennel
6.5 hours to 8.5 hours (including slow cooker time)
Step 1: Place the olive oil into a large non-stick frying pan and place over high heat.
Step 2: Seal off each side of the lamb necks until lightly caramelized then place into a slow cooker.
Step 3: In the same pan fry off the onions until they are soft and golden brown, then remove from the heat and add to the slow cooker with the lamb necks.
Step 4: Add the rosemary, thyme, preserved lemon, stock and fennel bulbs then place the slow cookers onto a high setting, cover with a lid and allow to cook for 6 to 8 hours, or until the meat is falling from the bone. This time will depend on the slow cooker being used.
Step 5: Remove the necks from the slow cooker and set aside to cool slightly.
Step 6: Strain the stock into a bowl and place into the fridge to allow the fat to separate and firm up.
Step 7: Once the necks are cool enough to handle remove the meat from the bone, set aside.
Step 8: Once the fat has hardened remove with a spoon and discard. Place the remaining stock into a pot and place back over a high heat and reduce by two thirds.
Step 9: Fold the cooked lamb through the reduced sauce and serve, topped with parsley.
Step 10: Serve with Cous Cous and fresh herbs with and chutney.
80ml 1/3 cup Extra Virgin Olive Oil
4 x 450g lamb necks
2 brown onion roughly chopped
4 sprigs rosemary
8 sprigs thyme
300g preserved lemon
1.0L Chicken Stock
2 small fennel bulbs sliced
1/4 cup flat leaf parsley chopped to serve
You'll need to make: 1 batch to serve Cous Cous and Fresh Herbs with Tomato & Sultana Chutney