Slow cooked lamb neck with crispy potatoes. Brown whole piece of lamb in casserole dish. Remove and soften onions, carrots, celery and parsley stalks in same pot. Add half bottle red wine and simmer down. Add tomato purée, crushed garlic, seasoning and 500ml stock. Add lamb and cook in low/medium oven for 3 hrs minimum, can be longer. Boil cubed potatoes until almost cooked, drain and add to hot frying be pan with onion, while garlic close and rosemary or thyme. Press down with spatula to squash potatoes as they fry. Tosh and fry til ready. Potatoes are al great cold in salads.