BRAISED LAMB NECK STEWED TOMATOES

One Lamb Neck
Olive oil
1 tsp. Thyme
1 tsp. Coriander
1 tsp. Cilantro
Sea Salt and Pepper to taste
4 cloves Garlic - minced
2 cups stewed tomatoes
1 small onion - thinly sliced
2 Chicken Bouillon cubes

Sear in a small amount of olive oil. Remove lamb and place in a Dutch oven or a slow cooker. Add herbs, minced garlic, thinly sliced onion, stewed tomatoes ( I use tomatoes from the garden) along with the juice and the chicken bouillon cubes. Stir a little just to blend all ingredients. Cover and simmer for 2 ½ to 3 Hours in Dutch oven. I used the oven set at 275 and it cooked for 7 hours. I just put the whole neck in the Dutch oven when done the bones and arteries just fall away from the meat.


Serve over steamed rice, couscous or whole wheat noodles.

Note:If using a slow cooker adjust braising time to:
7 to 8 Hours on Low