Adapted from Habeas Brulee food blog
1kg (2.2lbs) lamb neck, bone in
Put a tablespoon of olive oil in a hot dutch oven, sprinkle salt and pepper on the lamb neck pieces and brown on both sides. Remove the lamb from the pan.
Add the ginger and garlic, and saute for a couple of minutes on low, until the garlic and ginger is slightly softened, but not yet caramelized. Add the wine, water, and the rest of the ingredients.
Cover and braise over low heat for approximately 2-3 hours on a low flame, or until tender. Serve over rice or polenta.