Easy & Festive Lamb Neck Stew: Shallots, Pomegranate & Apricots

Name: Easy & Festive Lamb Neck Stew: Shallots, Pomegranate & Apricots
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1.5 kg Lamb neck; 3 tbsp Olive oil; 8 units Shallots (peeled and halved); 4 units Garlic cloves (crushed); 1 cup Dry red wine (optional); 2 cups Beef broth; 2 tbsp Pomegranate molasses; 100 g Uzbek apricots (halved); 1 tsp Allspice; 0.5 tsp Cinnamon; to taste Salt; to taste Black pepper; 0.5 cup Fresh pomegranate seeds (for garnish); 0.25 cup Fresh parsley (chopped, for garnish)

Discover how to make a truly impressive yet simple lamb neck stew perfect for Rosh Hashanah. This recipe features tender lamb neck, sweet shallots, tart pomegranate, and unique Uzbek apricots, creating a rich, aromatic dish that will wow your guests. It looks like you spent hours, but it's surprisingly easy to prepare, filling your home with wonderful festive aromas.

#Lamb recipe

#Rosh Hashanah

#Stew

#Slow cooked

#Festive dish

#Easy recipe

#Meat dish

#Holiday meal

The rich and tender lamb neck stew, ready to serve.

Recipe Information

20m

Prep Time

2h 45m

Cook Time

3h 5m

Total Time

Servings

Medium

Middle Eastern

Hebrew

Nutrition (per serving)

450

Calories

35g

Protein

25g

Carbs

25g

Fat

Close-up of the perfectly braised lamb and fruits.

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Serving suggestion: stew with fresh garnishes.

Instructions

0/7 completed

1
Season the lamb neck generously with salt and black pepper on all sides. Heat olive oil in a large heavy-bottomed pot or Dutch oven over high heat.
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3m
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Season the lamb neck generously with salt and black pepper on all sides. Heat olive oil in a large heavy-bottomed pot or Dutch oven over high heat.
3m
Ensure the pot is very hot before searing for a deep crust.
2
Sear the lamb neck pieces until well browned on all sides. Remove the lamb from the pot and set aside.
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8m
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Sear the lamb neck pieces until well browned on all sides. Remove the lamb from the pot and set aside.
8m
Sear in batches if necessary to avoid overcrowding the pot, which can steam rather than brown the meat.

3
Add the halved shallots and crushed garlic to the pot. Sauté for 5-7 minutes until softened and lightly caramelized.
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7m
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Add the halved shallots and crushed garlic to the pot. Sauté for 5-7 minutes until softened and lightly caramelized.
7m
Scrape up any browned bits from the bottom of the pot while sautéing; this adds flavor.
4
Pour in the red wine (if using) and deglaze the pot, scraping up all the flavorful bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
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2m
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Pour in the red wine (if using) and deglaze the pot, scraping up all the flavorful bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
2m
The wine adds depth of flavor; ensure alcohol evaporates before adding other liquids.
5
Return the lamb neck to the pot. Add beef broth, pomegranate molasses, allspice, and cinnamon. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
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2h
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Return the lamb neck to the pot. Add beef broth, pomegranate molasses, allspice, and cinnamon. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
2h
Slow cooking is key for tender lamb; ensure the liquid is just barely simmering.

6
After 2 hours, add the halved Uzbek apricots to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the lamb is fork-tender.
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45m
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After 2 hours, add the halved Uzbek apricots to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the lamb is fork-tender.
45m
Taste and adjust seasoning if needed. The apricots will add a lovely sweetness and depth.
7
Serve the lamb neck stew hot, garnished with fresh pomegranate seeds and chopped parsley.
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1m
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Serve the lamb neck stew hot, garnished with fresh pomegranate seeds and chopped parsley.
1m
This stew pairs wonderfully with couscous, rice, or mashed potatoes.