Method

• Add the diced onion, red wine, beef stock, cardamom, bay leaf, thyme, crushed garlic cloves, 1 cup of the blackberries and salt and pepper to your slow cooker and give it a light stir
• Place the lamb neck on top and cook on low for 8 hours
• Turning the lamb once
• After 8 hours remove the lamb and set aside
• Remove the bay leaf and blitz the sauce in the slow cooker with a stick blender until thickened slightly
• Add in the final cup of blackberries and turn the slow cooker to high
• Leave the lid off and allow the sauce to reduce a little and the berries to cook
• While that cooks down, flake the meat off the neck bones with a fork
• Cook the pearl couscous as per packet instructions, replacing the water with chicken or vegetable stock
• Stir ¼ cup cut parsley into the couscous, taste, season, and set aside
• Wilt your greens in a tablespoon of oil on a medium – low heat until vibrant green
• Finish the sauce with the juice of one lemon, ½ cup cut parsley and taste and season with salt and pepper
• Serve the sauce on the plate first followed by the couscous, wilted greens and the flaked meat
• Enjoy!