This is a sort of Navarin printanier, a lamb stew with fresh vegetables. Cut lamb neck fillet into pieces, dust with seasoned flour
and brown in hot olive oil. Transfer to a flameproof casserole dish. Peel small shallots and fry these with a couple of chopped cloves
of garlic until just tinged gold, then add these to the lamb. Add a chopped leek , some baby carrots and small new potatoes, a bay leaf
and a couple of sprigs of thyme. Pour over enough lamb stock to cover everything, bring to a boil, cover and simmer very gently for about
1 – 1½ hours. Serve in bowls, garnished with chopped parsley.