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Lamb Necks Braised in Wine With Peppers
100%
1
cooking.nytimes.com
By cooking.nytimes.com

Lamb Necks Braised in Wine With Peppers

Instructions
Cook:3h
Updated at: Fri, 06 Dec 2024 10:08:22 GMT

Nutrition balance score

Unbalanced
Glycemic Index
22
Low
Glycemic Load
7
Low

Nutrition per serving

Calories1097.2 kcal (55%)
Total Fat68 g (97%)
Carbs30.1 g (12%)
Sugars8.2 g (9%)
Protein54 g (108%)
Sodium435.2 mg (22%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 lamb necks, about 4 1/2 pounds, each in 4 slices
2lamb necks
each in 4 slices
2 1/2 cups dry red wine
2 ½ cupsdry red wine
1/4 cup extra virgin olive oil
¼ cupextra virgin olive oil
4 tablespoons red wine vinegar
4 tablespoonsred wine vinegar
3 sprigs fresh rosemary
3 sprigsfresh rosemary
4 cloves garlic, smashed
4cloves garlic
smashed
Salt
salt
black pepper
black pepper
1 large onion, finely chopped
1onion
large, finely chopped
1 teaspoon Aleppo pepper (hot paprika can be substituted)
1 teaspoonAleppo pepper
hot paprika can be substituted
1 teaspoon ground cumin
1 teaspoonground cumin
1/4 teaspoon cinnamon
¼ teaspooncinnamon
2 red bell peppers, cored, seeded, in 1/2-inch slices
2red bell peppers
cored, seeded, in 1/2-inch slices
2 green bell peppers, cored, seeded, in 1/2-inch slices
2green bell peppers
cored, seeded, in 1/2-inch slices
1 teaspoon honey
1 teaspoonhoney
1 tablespoon tomato paste
1 tablespoontomato paste
1 tablespoon finely chopped flat-leaf parsley leaves
1 tablespoonflat-leaf parsley leaves
finely chopped

Instructions

View on cooking.nytimes.com
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