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How to cook lamb neck bones?

Answered on August 19, 2014
Created November 10, 2012 at 2:43 PM

I impulsively bought a small bag of lamb neck bones at my local greenmarket last week. Is there any quick way to cook them? All of the recipes I've found are stews, but I've already got about a gallon of bison bolognese in the fridge. Ideally I'd like to keep it simple, throw on a bit of salt/pepper, and bake or roast them until the meat/marrow are ready to eat, if that's possible. Experience/advice appreciated.

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(7275)

on November 10, 2012
at 03:12 PM

Here's what I would do. Season with salt, pepper, and anything else (turmeric, cumin, and chili powder/paprika make a nice combo) and let them sit at room temperature (15-30 minutes). Pat them dry. Brown the meaty neck bones in a pan (in some olive oil if they aren't fatty), then stick them in the oven, covered, at 325F for a couple hours, until the meat is falling off the bone. I usually throw in a smidge of water just to make sure it doesn't burn, depending on how much liquid they release themselves. Turn them over about every hour. You could also top them with sauteed onions at any point in the process.

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