Braised Lamb Neck with Italian Fregola

Name: Braised Lamb Neck with Italian Fregola
Ingredients: 2 pounds of lamb neck (4 slices); Sea salt and freshly ground black pepper; Extra virgin olive oil; ½ cup carrot, medium dice; ½ cup celery, medium dice; ½ cup white onion, medium dice; 5 cloves of garlic, coarsely chopped; ½ cup red wine; ¼ cup red wine vinegar; 8 ounces canned chopped tomatoes; 1 cup chicken stock; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; Fregola sarda; Preserved lemon peel, thinly sliced, for garnish; Chopped mint or parsley for garnish