Braised Lamb with Bacon and Marsala

Boy talk about a surprise package! Yesterday I'd planned to make an Asian stir fry using some of our glorious U of A lamb for dinner, but the package I'd removed and defrosted from the freezer held some  rather unexpected cuts. It kind of looked like osso buco but from the neck instead of the shank with muscle best suited to cooking low and slow instead of in a stir fry.

Quickly dredged in flour and browned, the meat was set aside while I built the flavor components...bacon, garlic, onion, mushrooms, marsala wine, thyme, rosemary, Herbs de Provence...it all came together quite well if I do say so myself. Of course how can you lose when there's bacon and booze involved?

Served on a cloud of cheesy grits, we were oh so happy campers. By the way, the braising liquid would be great with just about any kind of meat so if you're not into lamb that much, give it a try with chicken, pork, veal or beef. You won't be disappointed.

Braised Lamb with Bacon and Marsala (a JBug’s original)

5 one inch slices of lamb neck (horizontal slices with bone in – approximately 1.50 pounds)

Salt, pepper and flour for dredging

3 slices bacon, diced

1 large onion, chopped

4 cloves garlic minced

2 cups sliced fresh mushrooms

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon Herbs de Provence

Salt and pepper

3/4 cup dry Marsala wine divided

1-1/2 cups chicken stock

Wondra flour as required

Garnish with fresh chopped parsley

Preheat oven to 325. Season lamb pieces with salt and pepper. Dredge in flour, shaking off excess. Set aside.

Heat a medium sized Dutch oven over medium high heat and fry bacon until crisp. Remove from pan and set aside. Brown seasoned and dredged lamb in bacon drippings on all sides. Remove from pan and set aside. Add onion, garlic and mushrooms to pot and sauté stirring often until vegetables are softened. Add thyme, rosemary, Herbs de Provence, salt and pepper and cook for additional minute. Stir in 1/2 cup of the Marsala and cook until liquid is reduced by half. Return lamb and bacon to pot, add chicken stock. Bring to a boil, remove from heat, cover pot and place in oven for 1 hour.

Remove cover from pot after 1 hour and continue to cook for another 15 to 20 minutes, until meat is very tender. Remove from oven and add remaining quarter cup of marsala. Thicken gravy as necessary. Serve garnished with chopped parsley. Download Braised Lamb with Bacon and Marsala

Hint - To create a lower carb version of this dish, serve on steamed cauliflower, brussels sprouts, or turnip rather than on a bed of grits. 

Comments

[Nanan]

I love cheesy grits - and I haven't had BK yet - hmmmmm ideas! Now I think I would love this lamb dish for sure!!!!!

[June]

Lea - I love cheesy grits too. Sure wish I'd kept the leftovers - darn that Big Guy!

[Mary]

We are lamb lovers so this recipe is a natural for us. It really looks wonderful. I hope you have a great day. Blessings...Mary

[pam]

Where was this recipe back when I had some lamb in the freezer!!!

[June]

Thanks Mary. Oregon lamb is wonderful! Hope you've recovered from the snowfall on Wednesday.

Pam - I can't believe how quickly our last lamb purchase is being devoured. We'll have to order another one pdq.