Lightly toss the diced lamb neck in the flour and brown the meat over a medium heat in a Toughened Non-Stick Frying Pan in a little vegetable oil. Once browned add the lamb to your Signature Cast Iron Shallow Casserole.

In the same frying pan caramelize the onions, garlic, carrot and pancetta in a little oil until golden brown and then add these to the casserole too.

Deglaze the frying pan with the red wine, tomato paste and lamb stock and bring to the boil. Pour the liquid into the casserole, this should cover the meat.

Cook the braise in the oven on 160˚C/ Fan 140˚c/ Gas Mark 1 for 2.5 hours. The meat should be tender and delicious.

Stir in the peas and return to the oven for 5 minutes. Remove the casserole from the oven and stir in the lettuce and mint. Serve immediately while the lettuce is just wilted and not stewed.

Cook's Notes

Wait until the very last second, before adding the lettuce and mint the heat of the dish will be enough to cook the lettuce but keep its structure.