Directions

1. Preheat oven to 160◦C. Rub some oil into the lamb, season and dust with flour. Heat some oil in a large frying pan, add lamb and cook for 5-7 minute, turning occasionally. Place lamb necks in a baking dish.
2. Heat remaining oil in a pan. Add garlic and onions, cook for 3minutes, add celery, carrots herbs and stock. Add crushed tomatoes and tomato paste, red wine and season with salt and pepper. Bring to the boil, simmer for 5 minutes. Pour sauce into the baking dish. Cook in oven for 3 ½ hours.
3. Increase oven to 180◦C, cook for a further 30 minutes uncovered. Remove and leave to cool.
4. Shred meat remove any bones and shape into logs. Place eggs, flour and breadcrumbs in separate bowls. Use floured hands to roll croquettes in flour. Shake off excess, dip in egg and then breadcrumbs. Place on a lined baking tray.
5. Add oil to a deep fryer, set to 180◦C. Cook croquettes in batches, turning occasionally, for 1-2 minutes. Transfer to a tray lined with paper towel.
6. Set oven temperature to 200◦C, full fan. Brush racks with oil and season. Heat oil in a frying pan. Add the lamb and cook for 5 minutes, turning occasionally. Transfer to a baking dish. . Cook in oven for 15-20 minutes for medium-rare.
7. Serve Lamb racks with croquettes, petit salad leaves, jus, carrot puree, peas and micro herbs.