2 tbsp olive oil
4 necks of lamb, cut in half, excess fat removed
1 banana shallot, chopped
2 cloves garlic, sliced
12 baby beetroot, peeled
1 sprig thyme
2 bay leaves
100ml white wine
100ml red wine
8 small plum tomatoes (Sultan's jewels are good)
lamb stock, to cover
12 baby onions
12 baby carrots, halved lengthways
1 orange - thinly peeled and the peel dried out
buttered new potatoes, to serve
1 tbsp chopped parsley
preheat the oven to 160C
Heat the oil in a large ovenproof pan and colour the lamb necks on all sides. Remove for the pan and set aside.
Add the shallots and garlic and fry until just turning golden. Add the beetroot and herbs and fry for 1 minute. Pour over the wines and reduce by half.
Return the lamb necks to the pan, add the tomatoes and cover with stock. Bring to a simmer.
Cook in the oven for 45 minutes. Remove from the oven, stir in the onions, carrots and orange peel and continue cooking for a further 30 minutes, or until all vegetables are cooked and the meat is tender.
Remove the meat and veg from the pan and reduce the sauce to the desired consistency
Pour sauce over the lamb and veg and with buttered new potatoes and a sprinkling of chopped parsley