Preheat oven to 170C

Season lamb with salt, black pepper and secret spice.

Heat 2 tablespoons olive oil in a deep, heavy bottom Dutch oven or pot over medium-high heat.

Add the lamb neck and sear on both sides until well browned.

Add the carrot, celery, onion, and garlic, and cook over medium heat, stirring occasionally, until nicely browned.

Add the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. Add the chicken stock, thyme and rosemary.

Return the lamb neck to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning the lamb once, until fall-off-the-bone fork tender, about 2 hours.

Remove the lamb from the cooking liquid. Strain the liquid and add to a pot. Skim off any fat. Cook over medium-high heat until somewhat reduced and becoming thicker and more flavorful to make the jus.