COURSE #73: LAMB NECK WITH BLACK-EYED PEAS

INGREDIENTS

  • Lamb Neck:
  • 2 lamb necks or lamb or pork shanks
  • 1 white onion, small dice
  • 1 celery stalk, small dice
  • 1 carrot, peeled and small dice
  • 3 Tablespoon tomato paste
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon fresh thyme
  • Tablespoon fresh oregano
  • 1 Cup red wine
  • Black-Eyed Pea Ragout:
  • 5 slices good quality bacon, cut in small pieces
  • 1 medium white onion small, diced
  • 1lb black-eyed peas
  • Chicken stock, enough to cover 2 times the volume of the peas
  • 3 bay leaves
  • 1 Tablespoon cayenne pepper
  • Salt

INSTRUCTIONS

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.