Slow-Braised Turkish Lamb Neck Stew with Garlic Confit

This slow-braised Turkish lamb neck stew is the kind of dish that turns a quiet weeknight into a special occasion. Bone-in lamb neck slices are seared until deeply caramelized, then simmered low and slow with sweet garlic confit, carrots, and onions in a rich bone broth.

The result is meat so tender it falls off the bone, a glossy, collagen-packed sauce, and garlic cloves that have transformed into buttery, mellow gems. Serve it with crusty bread to soak up every last drop of the luxurious broth.

Lamb neck, or kuzu gerdan, is a cut that rewards patience. It's full of connective tissue that breaks down during a long, gentle braise, turning the meat fork-tender and the cooking liquid into a velvety, deeply savory sauce.

This Turkish-inspired stew brings together the rich flavor of seared lamb, the sweetness of caramelized onion and pepper pastes, and the mellow nuttiness of garlic confit. The slow cooking process is simple: sear, simmer, and wait. The result is a soulful, comforting dish that tastes like it simmered all day—because it did.

Ingredients

Why this recipe works

The magic of this stew lies in the cut of meat. Bone-in lamb neck is rich in collagen and fat, which slowly melt during the long braise, creating a sauce that clings to the meat and coats the spoon.

Searing the lamb first builds a deep, caramelized crust that adds layers of savory flavor to the final dish. The low, slow simmer allows the collagen to break down into gelatin, giving the broth a luxurious, silky texture that you simply can't achieve with a quick-cooking cut.

The garlic confit is another key element. Simmering whole garlic cloves in the broth for three hours transforms them from sharp and pungent to sweet, buttery, and spreadable. They soften and mellow, infusing the entire stew with a gentle, aromatic garlic flavor.

The combination of the rich lamb, sweet garlic, and the subtle warmth of black peppercorns and fresh thyme creates a harmonious, deeply satisfying dish that is both rustic and elegant.

Notes and substitutions

Lamb neck slices are available at many butcher shops and some supermarkets; ask the butcher to cut them into 1-inch-thick rounds. If you can't find lamb neck, lamb shoulder chops or beef short ribs are excellent substitutes, though you may need to adjust the cooking time slightly. Sweet pepper paste is a Turkish ingredient that adds a mild, fruity sweetness; if unavailable, substitute with tomato paste and a pinch of smoked paprika.

Use a heavy clay pot or Dutch oven that can go from stovetop to oven if needed. The parchment paper lid helps trap moisture and keeps the top of the stew from drying out. The stew is forgiving—if the liquid reduces too much, add a splash of broth or water. The garlic cloves will be very soft after braising; they are meant to be spread on bread or eaten whole.

• lamb neck slices: lamb shoulder chops or beef short ribs (adjust cooking time if needed)
• sweet pepper paste: 1 tbsp tomato paste plus 1/2 tsp smoked paprika
• bone broth: low-sodium beef or chicken broth
• fresh thyme: 1/2 tsp dried thyme

Equipment

• Heavy clay pot or Dutch oven
• Tongs
• Parchment paper
• Lid
• Wooden spoon
• Chef's knife
• Cutting board