Peel the onions and carrot and trim the ends from the celery.

Trim off any sinews on the surface of the meat with a sharp knife.

Pat the meat dry with kitchen paper and season with the salt and pepper on both sides.

Heat the oil in a frying pan over a medium to high heat.

Add the lamb and cook for a couple of minutes until the outside has caramelised.

Turn the meat and repeat the process. Set the meat aside on a plate.

Put the same pan over a medium heat and add the celery, carrots and onion.

Cook for about 5 minutes, stirring occasionally to slightly soften the vegetables.

Add the recurrant jelly and the wine.

Allow the liquid to come to a simmer and reduce the wine for 5 minutes.

Add the stock.

Mix the cornflour with water to make a smooth paste and stir into stock.

Transfer the mixture to a a casserole dish and add the meat and sprig of rosemary. Put the lid on the dish.

Place in an oven preheated to 150 C / 300 F / 130 FAN / Gas 2 and cook for 2 - 3 hours until the lamb is tender.

Remove the rosemary and set the lamb aside in a warm place.

Remove any fat that has come to the surface with a spoon and discard into the rubbish bin when cooled.

Carefully tip the stock and vegetables into a blender and process until smooth.

Check the seasoning and then serve the lamb neck fillets with the sauce.