Braised Lamb Neck

with Squash Porridge

& Quick-Pickled Kohlrabi

BY NICK MACMAHON | 9 DECEMBER 2019

Ingredients (Serves 2)

Braised Lamb Neck

1 lamb neck ~800g

2 carrots, roughly chopped

2 onions, quartered

3 cloves of garlic

1 cup of water

Salt and pepper

 

Quick Pickled Kohlrabi

1 kohlrabi ~250g

100g white wine vinegar

50g water

10g sugar

1g salt

Squash Porridge

800g squash

2 bay leaves

3 cloves of garlic, sliced

30g butter

Half a cup of porridge oats

Braised Lamb Neck

This is simple as can be. Add carrots, onion, garlic and a cup of water to a roasting tin. Season lamb neck with salt and pepper and place in roasting tin. Set oven to conventional heating (not fan-forced) at 150c and cook uncovered for 5 hours. In the last hour of cooking, baste the lamb every 15 minutes with the cooking liquid. Remove all meat from the bone and place in a bowl. Strain the leftover cooking liquid and let cool. The fat will solidify at room temperature, making it easy to skim off. Mix the cooking liquid with the reserved lamb.

 

Braising the lamb can be done ahead of time, even the day before. To serve, place lamb and cooking liquid on a baking tray and place under the oven grill for about 5-10 minutes until browned and crispy.

 

Quick Pickled Kohlrabi 

Quick pickling works for thinly sliced vegetables, it is almost more of a vinegar dressing than actual pickling. But, the end result tastes pretty much the same. This method skips the traditional practice of sterilising jars, so this is not designed for shelf-stable, long-term preservation. This means the pickles have to be refrigerated and will only last a few weeks. But, that’s fine if you are only making a small amount.

 

The easiest way to thinly slice veg is using a mandoline to slice into discs, then stack the slices and cut into thin strips. If you don't have a mandoline, just do the same thing with a knife. It's harder to get as thin slices, but it will still work.

 

For the pickling liquid; add the vinegar, water, sugar and salt to a pot and bring to a simmer. Stir with a spoon so the sugar and salt dissolve and then let cool to room temperature. If you don’t want to wait, you can pour the liquid into a cold measuring jug to help speed up the cooling. Once cool, pour the liquid over the cut kohlrabi and let sit for at least an hour to soften before serving.

 

Squash Porridge

Prepare squash, removing seeds and outer peel. Cut into rough 1 inch chunks. Add to a pot with the rest of the ingredients and enough water to cover. Bring to a simmer and cook, lid on, for about 45 minutes to 1 hour. Just until the squash is falling apart. Now, use a fork to break up the squash. The squash mixture should still be fairly wet, but if it is dry, add a cup of water. Add oats and cook for 5 minutes, stirring occasionally, making sure it doesn’t stick to the bottom of the pot. Season with salt.