Cut lamb neck fillet (or other stewing lamb) into chunks, dust with seasoned flour and brown all over in hot olive oil.
Remove and transfer to a casserole dish. Add chopped shallots and a chopped clove of garlic to the pan and fry these until
softened, then stir in a Tbs of plain flour. Cook this for a few minutes, then add 500ml of lamb stock, bring to a boil
and simmer until smooth. Tip into the casserole to cover the lamb, add washed and trimmed Chantenay carrots, season with
a little freshly-ground black pepper (there should be enough salt in the stock), bring back to a simmer, cover and bake
in a 160°C oven for 2 hours. Check from time to time that it isn't drying out and add more stock (or water) if necessary.
Serve with mashed potatoes and buttered cabbage.