Collo Di Agnello (Braised Lamb Neck)

Preheat the oven to 350 degrees F.

Wash the necks well and remove any impurities. Dry them and toss them in a little flour. Shake off any excess, leaving only the lightest of coatings.

Heat some oil in a pan and seal the necks, bone side down, and add the red wine. Let it evaporate. Add the tomatoes and stock. Cover the top with greased paper and foil.

Bake in the oven for a good 90 minutes. At that point, the meat should come off the bone. If not, cook it for longer, perhaps adding more stock.

Remove the meat from the bone and set aside. Push the cooking liquid through a sieve and chill. The fat will come to the top. Discard the fat, heat the sauce and place the neck meat in it to warm up.

Accompany the dish with mashed potatoes.