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

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