Not sure this is truly Spanish, but it has lots of onions and sherry in it! Cut lamb neck fillet into large chunks,
dust with seasoned flour and brown in hot olive oil. Drain and put into a casserole dish. Cut 3 onions into slices
and fry gently until softened, then add a crushed clove of garlic and a Tbs flour left over from the lamb, stirring
this to cook the flour, then add chicken stock and a glass of dry sherry. Bring to a boil, stirring until starting to
thicken, then pour over the lamb, cover and bake in a 160°C oven for about 2 hours, stirring from time to time.
Serve with mashed potatoes and cabbage cooked with leeks.