Comments on: The Whole Bottle

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By: Anivair

Anivair — Tue, 25 May 2010 18:15:29 +0000

Quick question about this recipe: I’m vague on where the cooked down wine goes while the lamb neck is braising. Does it sit aside, waiting, or is the lamb braised in this reduced wine which then has water added to it so that it covers halfway up. The second option sounds like you’re undoing the work you did to reduce it, but the wine going from being a marinade to wine to broth here and I’m not sure I follow. I’d love to try this recipe, though.

By: Grayfox

Grayfox — Wed, 31 Mar 2010 22:34:00 +0000

I didn’t understand the concluding part of your article, could you please explain it more?

By: Chichi

Chichi — Tue, 30 Mar 2010 12:40:33 +0000

Hi Connor,

Hmmmm, I’ve never really used beef neck with this preparation. Thanks

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By: Weekend Link Love | Mark's Daily Apple

Weekend Link Love | Mark's Daily Apple — Wed, 17 Mar 2010 22:11:20 +0000

[...] The Offal Cook raises its nose and exposes its lamb neck braised in Pinot Noir. [...]

By: Conner

Conner — Fri, 05 Mar 2010 08:37:24 +0000

Hi Chichi!
I usually make this with beef – why it hadn’t occured to me to use lamb neck I cannot think! The lamb is marinating as I write this – smells and looks gorgeous already! Plan to cook slowly in crock-pot, trying to stay focused on my work while lamby-winey-garlicky-herby aromas waft temptingly through the house… Thanks for this tasty recipe and very cute post. (I’m a nutritionist based in France and post recipes on my website – no lamb yet (too fatty for most), but two duck recipes. Check them out if you like.)

By: Chichi

Chichi — Sun, 28 Feb 2010 21:36:24 +0000

Hi Andrew,

It depends on where you live – Lamb necks are becoming more available at Western-style grocery stores. In NYC, Fairway and Fresh Direct carry them during most times. You might also check Mexican stores. Hope that helps!