2 carrots, peeled and cut into 2cm/¾in chunks
2 celery sticks, each cut into 6 pieces
4–5 garlic cloves, peeled and bashed
8 tbsp chopped fresh flatleaf parsley
1 banana shallot, finely chopped
4 tbsp chopped fresh tarragon
2 tsp Dijon mustard
1 tbsp anchovies, chopped
1 tbsp capers, chopped
500ml/18fl oz hot chicken stock
cooked polenta, to serve
salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp red wine vinegar
2 heaped tsp tomato purée
4 lamb neck fillets, fat left on and cut in half
300ml/10fl oz dry white wine