首先，让我们在应得的信用额的情况下给予信用：查看我在本文标题中“普罗旺斯”一词中放上的“ c”。“ c”中有适当的脚尖；我从Wikipedia页面复制了Provencal。那尖叫是什么？我不知道，但是弯腰在那里，您要感谢谁？我，那是谁。
第二：羔羊的脖子。你毛利了吗？你真的不应该。我首先在外面晚餐克里斯·科斯蒂诺（Chris Cosentino）在阿斯特中心（Astor Center这里）。与我消耗的生鹿肉肝或牛肉心脏art的原始鹿肉不同，羔羊的脖子是食用的菜肴最少的。在盘子上，它看起来与炖的羊腿没有什么不同（形状除外），而且味道是两倍。为什么？这是一种更胖的肉。
I hadn’t planned to cook lamb’s neck for Mark and Diana’s engagement dinner, but I stumbled upon a meat man at the Sunday Park Slope farmer’s market on 5th Ave. and 3rd street and asked him which meat he had on hand that’s good to braise. “We have lamb’s neck,” he said. “It makes an excellent braise.”
“嗯，”我挠头说。“我需要购买多少个为4个人服务？”
“我会买6，”他建议，所以我买了六个。
第二天，在与戴安娜（Diana）交流时，我让她知道晚餐会有羔羊的脖子。您可能希望她说：“ eww！”或“嗯，我们实际上还有其他计划”，但您永远不会猜到她说了什么。
她说：“哦，太好了 - 昨晚我也有羔羊的脖子。”
That’s right: Mark and Diana had purchased lamb’s neck from THEIR farmer’s market the night before, along with some pork, and they’d made a ragu. Who knew lamb’s neck was so popular with the kids these days?
这是羔羊的脖子看起来像：
当我问肉男人如何烹饪时，他说：“烹饪就像羊腿一样；羊腿的任何食谱都会做。”
Naturally, then, I turned to the greatest braising book of all time: Molly Stevens’s“关于炖的一切。”我在这里写了很多关于莫莉的书，以至于我不能很好地良心分享另一个食谱。您只需要购买它，并查找“羊腿弹道板”的食谱（她也有“ c” smiggle），然后亲自看看它是一个好的食谱。
但是，我可以让您对您的工作有一个模糊的想法。在这种情况下，您可以用大量的盐和胡椒粉调味羔羊脖子，然后将它们涂成面粉和辣椒粉的混合物：
As always with braising, you want to brown your meat really well. Heat olive oil in a heavy-bottomed pot and brown your lamb’s necks, three at a time, until a deep golden brown on all sides:
Then you add your aromatics: in this case–onions, tomatoes, and garlic.
您还添加白葡萄酒（我用苦艾酒），鸡肉汤，一个柠檬的皮和一条月桂叶：
Then you put all the lamb necks in the pot (it doesn’t matter if they’re all submerged):
盖上羊皮纸，然后盖上盖子，然后放入325烤箱中2 1/2小时；每35至45分钟翻转脖子。
当它们从烤箱中出来时，您的公寓会闻起来像是天堂的兰比版本。这是最好的部分：您从锅中取下羊肉脖子，然后从两个柠檬，橄榄和欧芹的柠檬片中搅拌。这些口味从公园里撞了出来。您将永远不想再做任何其他方法。
Serve on a big mound of polenta (I used instant, this time) and your engaged friends will love you forever:
下次您在农贸市场购物羔羊的市场时，请脖子。它比小腿便宜，更美味。而且，如果您做了六个，则可能会有剩菜剩饭，第二天可以在面食中使用。我只是把剩菜塞进一个锅中，加入一点水，覆盖，放在低火上，然后用刚煮过的俗气（尽管Pappardelle会更好）：
一顿饭的价格是一顿饭？那是一个强大的脖子。
“What does that squiggle denote? I have no idea, but the squiggle is there and who do you have to thank?”
http://french.about.com/library/pronunciation/bl-pronunciation-accents.htm
The cédille ¸ (cedilla) is found only on the letter C. It changes a hard C sound (like K) into a soft C sound (like S), e.g., garçon. The cedilla is never placed in front of E or I, because C always sounds like an S in front of these vowels.
这就是为什么我们说普罗彭，而不是宣传的原因！
我通常对从未煮过的肉切割（或为此）保持警惕，但我认为您启发了我！
I’m jealous of your La Creuset, by the way.
仅供参考，法语中使用了“ skiggle”，用来表示C的发音如s而不是k。
我通常对从未煮过的肉切割（或为此）保持警惕，但我认为您启发了我！
I’m jealous of your La Creuset, by the way.
仅供参考，法语中使用了“ skiggle”，用来表示C的发音如s而不是k。
Wow — that looks delicious! (Those lamb necks are much bigger than I imagined.) I bought “All About Braising” after your repeated mention of it here. Haven’t cooked from the book yet, but maybe this recipe will be the first one! Thanks.
another thing in the kitchen i’m afraid of: braising.
Yo Adam, you sexy beast. First, the dish of lamb neck is native to my homeland Egypt and I encourage you to come to Cairo for real lamb.
其次，为什么您不再使用FN？
我喜欢你的节目。这很有趣。就像看动画片一样。你我的朋友有点像卡通宪章。你挖？
But you funny guy . BTW, you like girls or boys ?
我妈妈长大后从来没有制作羊肉，因为她不喜欢这种气味……我不确定“天堂的兰比版”是否会为她诱人。我可能会尝试一下...
有趣的是，接下来要在我的读者中弹出的东西是有关如何使用剩余羔羊的咬列专栏。呵呵。
Wow! Lamb necks. I hadn’t thought to ask for these before. Thanks for the recipe.
看起来真的很好。因此，我只是意识到我可以在中国制作这道菜（可悲的是，不幸的是橄榄）。我认为可能只是这样做。再加上昨天，我在当地的超市发现了砂砾/玉米粥。太糟糕了，您不能在这个城市任何地方购买黄油。:(
Actually, in culinary use it should be “Provençale,” which is short for “à la Provençale.” Provence, being a province, is capitalized.
Lambs neck is the equivilant to a Hangar Steak off a cow. It’s all very tasty and can come out very tender.
Yours looks amazing!
每当您写关于炖的时候，我都会想：“我需要得到那本炖书。”
Hey, that “meat man” is none other than my friend Jake of Dickson Farmstand Meats. (www.dicksonsfarmstand.com) He rocks!! I made a whole suckling pig from him this weekend which I will be posting about shortly. Also have a couple steaks, lamb shanks, and sausages in my freezer courtesy of jake. maybe i’ll try this recipe with the lamb–sounds like it’s about time i bought the book!
You’ve convinced me to try lamb neck, as soon as I get through the cheese in my fridge.
I’m only going to comment on the ‘ç’ to save you the trouble of going to wikipedia and copy-pasting all the time. You can get it by hitting ALT+135, see: ç, ç, ç!
beautiful receipe
祝你今天过得愉快
val from france
啊，这一代人要做什么？没有历史感。
As others note, it’s a “c” with a cedilla (ç), and it means “pronounce me like an ‘s'”.
But every gay man should know this; it’s the basis of the funniest line in “Boys in the Band”. (sadly, this line cannot be quoted in a family-friendly forum).
Being young is no excuse.
让我失望:)
亚当
这看起来很有趣。我爱羊腿，所以我肯定必须尝试一下。感谢您发布此信息。我会让你知道结果
“Doc”
Looks like a very nice dinner you cooked for their engagement! Congrats to Diana and Mark!
Next time you actually want to go eat that pig, Diana isn’t going to believe you.
嘿亚当 -
我当时在一家新的本地屠夫商店里写了一篇文章，并想到了您的帖子，并扎成了我自己的羔羊脖子。一探究竟：
http://beerandnosh.com/2008/11/beer-braised-lamb-neck/
and the shopping adventure to get it:
http://beerandnosh.com/2008/11/alhambra-halal-meat-co/
Hey Adam- I think Molly Stevens should pay you commission. I went out to buy her “All About Braising” book and the lamb neck was AMAZING!!!! Maybe it’s because I don’t buy a lot of lamb and I’m not aware how much it is, but the 4 lamb necks I bought at the Union Square Greenmarket cost me $28 (I was hoping it was going to be cheaper)! But it was definitely worth it….. thanks!
我住在俄勒冈州东南部的内陆。我从拥有电影院的夫妇那里购买羔羊；一些当地的屠夫将其全部削减并冻结，每磅不到2.50美元。羊排要死。因此，这些包装称为“羔羊脖子”，我不知道该怎么办，现在我做了。谢谢。我用一个羊腿包装煮了它们。重新装修很美味。
我住在俄勒冈州东南部的内陆。我从拥有电影院的夫妇那里购买羔羊；一些当地的屠夫将其全部削减并冻结，每磅不到2.50美元。羊排要死。因此，这些包装称为“羔羊脖子”，我不知道该怎么办，现在我做了。谢谢。我用一个羊腿包装煮了它们。重新装修很美味。
why use terms like ‘place in a 325 oven’ like! What does that mean?
看起来像一个巨大的recipe.
很棒的食谱！简单而神话般！