1. Preheat and Prepare

• Preheat the oven to 325°F (160°C).
• Pat the lamb neck slices dry with a paper towel and season generously with sea salt and freshly ground black pepper.

2. Sear the Lamb

• Heat 2 tablespoons of olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat.
• Add the lamb neck in a single layer and sear for 3–4 minutes per side until deeply browned.
• Remove the lamb and set aside.

3. Cook the Aromatics

• Wipe out the pot if necessary and add a bit more olive oil to coat.
• Add the carrot, celery, onion, and garlic, stirring occasionally, and cook for 6–8 minutes until softened and lightly browned.

4. Deglaze with Wine and Vinegar

• Pour in the red wine and red wine vinegar. Stir, scraping up any browned bits stuck to the bottom of the pot.
• Cook for 3–4 minutes, reducing the liquid by half.

5. Build the Braise

• Add the canned chopped tomatoes, chicken stock, thyme, and rosemary. Stir to combine.
• Return the lamb neck to the pot, submerging it partially in the liquid. Bring the liquid to a gentle boil.

6. Braise in the Oven

• Cover the pot with a lid and transfer to the preheated oven. Braise for 2 hours, turning the lamb once halfway through, until the meat is fork-tender and nearly falling off the bone.

7. Prepare the Sauce

• Remove the lamb from the cooking liquid and set aside. Strain the braising liquid into a clean pot, discarding the solids.
• Skim off any fat from the surface and simmer over medium-high heat until slightly reduced and thickened, about 10–15 minutes.

8. Cook the Fregola Sarda

• While the sauce reduces, cook fregola sarda according to package instructions. Drain and set aside.

9. Assemble and Serve

• Plate 2 lamb neck slices over a bed of fregola sarda on each plate. Drizzle with the reduced sauce.
• Garnish with thinly sliced preserved lemon peel (or a squeeze of fresh lemon) and a sprinkle of chopped mint or parsley. Serve immediately.