by Holly Fann
This dish can be paired with grilled country bread as served at Taste, or in a more traditional way, atop a pasta dish.
Ingredients: 5 lamb necks or legs 1/4 cup grapeseed oil 1 large yellow onion, diced 2 large carrots, diced 4 ribs celery, diced 1 cup green olives, diced 76 ounces tomato, diced 1 cup white wine 1 herb sachet (1 sprig of thyme, sage and rosemary, bundled with butcher's twine) 5 to 6 cups chicken stock 1/4 Tablespoon chopped mint Fresh zest of 1 lemon Salt and pepper to taste
Instructions: 1. Preheat oven to 325 degrees. 2. Season lamb liberally with salt. Heat the grapeseed oil in a large dutch oven. 3. Sear lamb until it's golden brown on all sides. 4. Remove lamb and add diced vegetables. Cook 4 to 5 minutes or until onions become translucent. 5. Add tomatoes and continue to cook until most of the tomato liquid has cooked away. Deglaze the pan with white wine and cook over high-heat until most of the liquid has cooked away. Add lamb back to the pot and add enough chicken stock to just cover the meat. Put a lid on your pot and place in oven to cook for one-and-a-half to two hours or until meat is fork tender. 6. Remove from oven and shred lamb meat, discarding bones and connective tissue. Add meat back to the pot and check seasoning for taste. Serve.