The best thing about cold weather is cranking up the oven and making rich and hearty dishes, like braised meats. In this recipe from Houston chef Chris Shepherd's new restaurant, One Fifth, he cooks lamb necks in red wine until tender before stirring in olives and cherry tomatoes for a warm and comforting winter dish that will disappear faster than melting snow.
Think of lamb neck as a mini oxtail: Once braised, the meat just falls of the bone. Not only is this a delicious off-cut, but it's an inexpensive option, making it a great alternative to beef short ribs or lamb shoulder for a dinner party menu.
To learn more, read "Lone Star Plate."
Red Wine-Braised Lamb NeckRecipe adapted from Chris Shepherd, One Fifth, Houston, TX
Yield: 4 to 6 servings
Prep Time: 25 minutes, plus cooling time
Cook Time: 3 hours and 35 minutes
Total Time: 4 hours, plus cooling time