A stew, in other words!
Cut lamb neck fillet into chunks, dust in seasoned flour and brown in hot olive oil, then transfer to a casserole dish.
Peel small shallots and sear in the hot oil until slightly tinged with brown, then transfer these to the casserole.
Add skinned and chopped tomatoes to the pan, together with a crushed clove of garlic and a glass of dry white wine
(or dry vermouth) and a similar amount of stock, bring to a simmer, season with a little sea salt and freshly ground
black pepper, then transfer this to the casserole, mixing well. Cover and bake in a 160°C oven for about 1½ hours ,
until really tender. Serve with mashed potato and some vegetables.