Angostura-Braised Lamb Neck

Rice, Fennel, Cucumber, Red Onion, Fresh Herbs

Chef Dominick Lee of Alligator Pear | New York

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Adapted by StarChefs | december 2023

INGREDIENTS

Lamb Necks:
10 grams kosher salt
20 grams ground black pepper
10 grams olive oil
30 grams Angostura aromatic bitters
1.375 kilograms lamb necks

Braised Lamb Neck:
515 grams julienne onion
240 grams chopped celery
150 grams julienne fennel
60 grams chopped ginger
4 cloves garlic
8 grams Korean chile flakes
50 grams Angostura aromatic bitters
400 milliliters coconut milk
85 grams brown sugar
50 grams cilantro stems
Kosher salt

Shaved Vegetables:
130 grams thinly shaved fennel
225 grams grams thinly shaved cucumber
160 grams grams thinly shaved red onion
30 grams cilantro leaves
30 grams mint leaves
Kosher salt
Ground black pepper

To Assemble and Serve:
Cooked rice

METHOD

For the Lamb Necks:
In a resealable bag, combine salt, pepper, oil, and bitters. Add lamb and refrigerate 2 hours

For the Braised Lamb Neck:
In a large skillet over medium-high heat, sear Lamb Necks until browned. Using tongs, remove Lamb Necks and add onion, celery, fennel, ginger, garlic, and chile flakes. Sauté 2 minutes. Deglaze skillet with bitters, then stir in coconut milk, brown sugar, cilantro, and 400 grams water. Add seared Lamb Necks and bring mixture to a boil. Reduce heat, cover, and let braise 2 hours, or until meat is fork tender. Season with salt. Keep warm.

For the Shaved Vegetables:
In a mixing bowl, combine all ingredients. Season with salt and pepper. Set aside.

To Assemble and Serve:
Place rice on a serving plate. Top with Braised Lamb Neck and Shaved Vegetables.

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