Nifty Neck of Lamb

Lamb neck is not a cut that usually springs readily to mind; but I wanted to make a deep-tasting braise/stew, and lamb neck has an ideal ratio of bone to meat to give a lovely, silky, gelatinous texture. I used half a neck, but the recipe can easily be doubled as long as a pan is used that is just large enough to hold the lamb in a single layer. Cut off any semi-attached pieces of meat and add them to the pan.

The half neck is enough to feed four as this is rich. I served it with fi