For Lamb Neck:
Season lamb neck generously with salt and black pepper. Sear over medium heat with a little bit of canola oil in a Dutch oven. When completely browned, remove from pan and add vegetables. Sauté until onions are translucent. Add tomato paste and continue to cook for 5 minutes stirring constantly. Add red wine. Make sure to scrape bottom of the pan with a wooden spoon to get the fond (the crispy bits). Return the meat to the pan and add herbs and enough water to cover. Cook for 4-5 hours until tender. Remove meat from liquid, skim fat from liquid and discard. Reduce braise by half.
For Black-Eyed Pea Ragout:
Sauté bacon and onions over medium heat. Add beans, add chicken stock, bay leaves, and a large pinch of salt. Add cayenne. Bring beans to boil. Then, lower and simmer. Cook for 3-4 hours until done. Add salt to taste.
Toups' Meatery is a contemporary Cajun restaurant. Chef Isaac Toups presents fine food and wine, specialty cocktails, and charcuterie inspired by deep-rooted Louisiana family traditions.