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Antigoni's Lamb Neck with Trahana

Tender and juicy lamb in a rich and hearty stew of tomato, onion, garlic and deeply flavoursome trahana

Course: Main Course
Cuisine: Greek
Keyword: lamb neck, trahana
Ingredients
  • 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
Instructions
Preparing the Lamb Neck with Trahana

  1. In a large pot, sear and brown the lamb neck rounds on both sides, on medium-high heat, and then set aside

  2. Add the EVOO and the brown onions to the pot and sauté till translucent

  3. Add the garlic and chilli flakes and cook through briefly

  4. Add the passata and cook through till all of its water has been reduced

  5. Return the lamb to the pot and add the salt and pepper

  6. Add the water, bring to a rolling boil and then reduce to a gentle boil

  7. Continue cooking for at least 1 hour or until the meat is tender

  8. Add the trahana and gently boil until it is al dente – approximately 20 minutes

Serving the lamb neck with trahana

  1. Serve and enjoy!

    Kali Orexi!

Recipe Video

Key Points
  • 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