Heat oil in a large saucepan over medium to medium-high heat. Coat each piece of meat with flour, place into the pan to sear lightly brown, in batches. Take meat out from the pan, leave it aside.
To the remaining oil in the pan, add onion, stir and cook for 3-4 minutes until softens. Add carrot and potatoes; stir. Season with salt and pepper; stir for a minute or two.
Place meat on top of the vegetables. Pour in chicken stock and worcestershire sauce, add thyme sprigs and cover the pot. Bring to a boil, then reduce heat to low and simmer for 2 to 2 1/2 hours until meat is very tender. Serve warm with sliced bread.
A great simple recipe! I have never made lamb neck stew before this & I only added flour to thicken it. I'm very happy my fiance said it reminds him of his childhood. Thank you for putting this up. - 03 Dec 2010