Cut Lamb neck fillet into chunks, dust with seasoned flour and brown in hot olive oil. Scoop out
and transfer to a casserole dish. Fry chopped shallots and mixed mushrooms until softened, adding
crushed garlic after a couple of minutes, then sprinkle with seasoned flour and stir this into the fat.
Off the heat, slowly add some white wine and a little stock, stirring well to incorporate, then simmer
gently to thicken. Transfer this to the lamb, stir well, cover and cook in a 170°C oven for about
90 minutes, until the lamb is nice and tender. Garnish with chopped parsley and serve with carrots
and new potatoes.