This delicious neck stew combines leeks softened in butter with roasted chickpeas and garlic. After browning the lamb neck in a Dutch oven, add the meat into the pot with the vegetables and chicken stock and cook until soft. Served with your choice of toasted warm bread, this stew is a hearty and healthy meal.
A warming stew flavored by spring leeks
1 whole lamb neck
Kosher salt and cracked pepper
3 tablespoons olive oil
4 tablespoons butter
5 small spring leeks
3 tablespoons minced garlic
4 plum tomatoes
2 16-oz cans of chickpeas
3 bay leaves
4 cups chicken stock
2 tablespoons dried oregano
1 cup pine nuts, toasted in a dry sauté pan, shaken frequently until browned, 4-5 minutes
8 ounces of Parmesan cheese, shredded
Toasted slices of country-style bread (for serving)
Dry meat with paper towels and sprinkle with salt and pepper. In a Dutch oven, heat olive oil until very hot, but not smoking. Brown lamb neck on all sides. Transfer to a plate.
Lower the heat and add butter until melted. Add leeks and cook until soft. Next, add chickpeas and cook together until the chickpeas are browned. Add garlic until fragrant. Add tomatoes and sauté for an additional 2 minutes.
Return meat to the pot along with bay leaves, oregano, and chicken stock. Bring to a simmer and stir occasionally and add liquid as needed until the meat is tender about 1 1/2 to 2 hours.
Remove the stew from the heat. Put the neck from the stew on a cutting board. Using forks, shred the meat from the bones and add the meat back to the pot. Discard the bones.
Put a slice of toasted country bread on the bottom of each serving bowl. Add stew to each bowl and top with toasted pine nuts and cheese. Serve hot!
