It's simple, tasty and melts in your mouth!
Ingredients
| 6 | Lamb neck chops (Main) |
| 2 Tbsp | Flour |
| 1 | Onion |
| 1 | Carrot |
| 1 stalk | Celery |
| 1 serving | Fresh oregano |
| 1 serving | Fresh thyme |
| 1 serving | Bay leaf |
| 1 cup | Vegetable stock |
| 400 g | Chopped tomatoes |
| 1 Tbsp | Tomato paste |
| 500 g | Pappardelle pasta |
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Directions
- Preheat oven to 160 degrees. Toss the chops in flour, salt & pepper. Heat a little oil in casserole dish and brown both sides. Remove the chops and add chopped carrot, celery and herbs. Sauté until just soft and brown. Remove.
- Add everything to dish including stock and cool for 1-1.5 hours until the meat is falling from the bone.
- Remove meat and marrow from the bone and discard the bone. Fold meat back through the sauce and add parsley. Serve with pasta and a little cheese.
