Lamb Neck — Rose Levy Bernabaum

Greatly Adapted from Zahav Lamb Shoulder. 3 days prep time.

Ingredients:

Brine
Kosher salt: 1/4 cup (I used Morton)
Sugar: 25 grams/2T
Fennel seeds: 1 teaspoon
Black peppercorns: 1 teaspoon
Allspice berries: 1 teaspoon
1 head garlic, halved crosswise
Water: 2 quarts

—————————————————

Dried chickpeas, soaked overnight with water to cover with 1 teaspoon baking soda, then simmered until tender
Lamb Neck bones 4 to 5 pounds
Water: about 8 cups
Pomegranate molasses: 162 grams/1/2 cup + 1 tablespoon
Chicken stock
Garnish: Pomegranate arils

Directions:

Day 1: In a large pot (6 to 8 quarts) stir together all brine ingredients. Bring to a full boil, stirring to dissolve the salt and sugar. Allow it to cool to room temperature. Then add the lamb. Refrigerate overnight up to 48 hours. Remove the lamb to paper towels and discard the brine. Clean the pot.

Day 2: Preheat the oven to 300°F. Preheat the grill on high heat and Brown the lamb on all sides until very well browned--about 15 minutes. (I add smoking pallets at the beginning to foil tray.) Alternatively sear the lamb in a skillet. Add and stir together 8 cups of water and pomegranate molasses. Set the lamb in the pot and cover tightly with foil and then the pot cover. Set in the oven and braise for 3 1/2 hours, until the meat shreds easily with a fork. (If using a lamb shoulder it will take about 5 hours.) After it comes to room temperature, let the lamb cool in the braising liquid, refrigerated, overnight.

Day 3: remove the lamb to paper towels and refrigerate it. Remove and discard the fat from the surface. Refrigerate until an hour before serving. Preheat the oven to 300°F. Set the lamb in a pan, large enough to hold the pieces in one layer. Add chicken stock to come halfway up the sides. Cover the pan and heat the lamb in the oven for 45 minutes well reducing the braising liquid. Over medium high heat, stirring often, reduce the liquid to a glaze, a little under a cup. Stir in the chickpeas to coat and warm them. Remove the lamb to paper towels and then set them on warm dinner plates. Spoon the chickpeas and glaze, over the lamb. Garnish with the pomegranate arils.

Note: we reheat only half of the lamb, and half of the braising liquid, and chickpeas, and have the other half as a second dinner two nights later.