- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Remove lid and stir in shallots, then continue cooking for 1/2 hr.
- STEP 5
Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.
