Antigoni’s Lamb Neck with Trahana
This is hearty fare that satiates your hunger and soul. The trahana has body and texture and almost a parmesan taste. The lamb is tender and rich in flavour. Chase the winter chills away with food that warms and satisfies you from the inside out!
You can find sweet trahana at most Greek Delis. Lamb necks can be substituted with lamb shanks if your butcher doesn’t stock them!
Another dish from my mum, Antigoni, from Kastraki, Thessalia!
Antigoni's Lamb Neck with Trahana
Tender and juicy lamb in a rich and hearty stew of tomato, onion, garlic and deeply flavoursome trahana
- 1 kg lamb necks, cut into 6-8 large rounds
- 2 medium brown onions
- 4-5 garlic cloves
- 300 ml passata
- 1 tbsp salt
- 2 tsp cracked black pepper
- 2 Lt water
- 250 g sweet trahana
- Chilli flakes, optional
Preparing the Lamb Neck with Trahana
In a large pot, sear and brown the lamb neck rounds on both sides, on medium-high heat, and then set aside
Add the EVOO and the brown onions to the pot and sauté till translucent
Add the garlic and chilli flakes and cook through briefly
Add the passata and cook through till all of its water has been reduced
Return the lamb to the pot and add the salt and pepper
Add the water, bring to a rolling boil and then reduce to a gentle boil
Continue cooking for at least 1 hour or until the meat is tender
Add the trahana and gently boil until it is al dente – approximately 20 minutes
Serving the lamb neck with trahana
Serve and enjoy!
- You can find sweet trahana at most Greek delicatessens
- Lamb necks can be substituted with lamb shanks or lamb shoulder pieces
- If your stock runs low before adding the trahana, top it up with a little more water