Braised neck of lamb

Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.

Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.

Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.

Remove lid and stir in shallots, then continue cooking for 1/2 hr.

Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.