Slow-Braised Turkish Lamb Neck Stew with Garlic Confit Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to sear the lamb properly. A deep, dark crust adds a complexity that you can't get from just browning the outside.

Don't rush this step—let each side cook undisturbed for several minutes until it releases from the pot easily. The fond left in the pot after searing is pure gold; deglaze it with the broth to capture all that flavor.

The garlic confit is a highlight of this dish. After braising, the cloves become sweet and mellow, with a texture like soft butter. Spread them on crusty bread or mash them into the broth for an extra layer of flavor.

If you prefer a smoother sauce, you can mash a few of the garlic cloves into the broth before serving. The stew is also delicious the next day, as the flavors continue to develop overnight.

Variations

• Spicy Lamb Neck Stew: Add 1-2 teaspoons of red pepper flakes or a chopped fresh chili with the aromatics for a spicy kick. You can also stir in a teaspoon of harissa paste along with the tomato and pepper pastes to deepen the heat and complexity.
• Herb-Infused Variation: Add a cinnamon stick, a few allspice berries, and a bay leaf along with the thyme for a more aromatic, Middle Eastern flavor profile. These warm spices complement the lamb and garlic beautifully.
• Vegetable-Packed Stew: Add chopped celery, parsnips, or turnips with the onions and carrots for extra vegetables. Root vegetables hold up well during the long braise and add sweetness and texture to the stew.
• Red Wine Braise: Replace half of the bone broth with a dry red wine, such as a Turkish Boğazkere or a Côtes du Rhône. Add the wine after searing the meat and let it reduce slightly before adding the broth. This adds a deep, fruity complexity to the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Reheat

Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a splash of broth or water to restore the sauce's consistency.

Cool the stew completely, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors will meld and deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

This stew is an excellent make-ahead meal. Prepare it up to 3 days in advance, then cool, cover, and refrigerate. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. The meat will be even more tender and the flavors more developed. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this lamb neck stew in deep bowls, with the meat, vegetables, and garlic cloves ladled generously with the broth. Provide crusty bread for dipping—a rustic village loaf or sourdough works beautifully.

The bread soaks up the rich, collagen-packed broth, making every bite satisfying. A simple green salad with a lemon vinaigrette would be a fresh counterpoint to the richness of the stew.

For a more substantial meal, serve the stew over creamy polenta, mashed potatoes, or buttery egg noodles. The sauce is so flavorful that it pairs well with any starch that can absorb it.

You can also garnish with a sprinkle of fresh parsley or a few cracks of black pepper, though the stew is delicious as is. Enjoy it as the centerpiece of a cozy dinner, with the leftovers making a wonderful lunch.

Frequently asked questions

Recipe card

Slow-Braised Turkish Lamb Neck Stew with Garlic Confit

Prep 20 minCook 3 hRest 10 minTotal 3 h 30 minServes 4

Ingredients

• 800 g bone-in lamb neck slices
• 2 tbsp olive oil
• 1 head garlic, cloves peeled
• 2 medium onions, quartered
• 2 carrots, sliced
• 1 tbsp tomato paste
• 1 tbsp sweet pepper paste
• 500 ml bone broth
• 1 tsp black peppercorns
• 1 sprig fresh thyme
• 1 tsp salt

Instructions

1. Pat the lamb neck slices dry with paper towels. Heat the olive oil in a heavy clay pot or Dutch oven over medium-high heat until shimmering. Add the lamb neck slices in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until deeply browned and caramelized on both flat sides. Transfer the seared lamb to a plate and set aside. Let it rest for 3 minutes before slicing.
2. In the same pot, add the quartered onions, sliced carrots, and peeled garlic cloves. Cook over medium heat, stirring occasionally, for 4-5 minutes until the onions are translucent and the garlic is fragrant. Add the tomato paste and sweet pepper paste, and stir constantly for 1-2 minutes until the pastes darken slightly and coat the vegetables.
3. Return the seared lamb neck slices to the pot, nestling them among the vegetables. Pour in the bone broth, then add the black peppercorns, fresh thyme sprig, and salt. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot. Let it rest for 3 minutes before slicing.
4. Cover the pot with a piece of parchment paper, pressing it directly onto the surface of the stew, then place the lid on top. Reduce the heat to low and simmer gently for 3 hours, or until the lamb is fall-apart tender and the garlic cloves are soft and sweet. Check occasionally to ensure the liquid is barely bubbling. Let it rest for 3 minutes before slicing.
5. Remove the pot from the heat and let the stew rest, covered, for 10 minutes. Discard the thyme sprig. Using tongs, carefully lift the lamb neck slices out of the pot and place them in a deep terracotta dish or serving bowl. Ladle the broth, vegetables, and garlic cloves over the meat. Serve hot with crusty bread for dipping.

Contains: celery

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

18 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.