Three step smoked lamb neck roast and shanks with root veggies over grits

Cooked up a lamb neck roast and some shanks.
Started by putting the lamb on the egg for some cherry smoke. 


 1.5 hours later, I pulled them off to start the braise. 


In a Dutch oven, dumped in half of all the ingredients of the veggies shown below (the white one was turnip).
From the fat rendered from the trimmings of the neck, I sautéed the veggies.  



Then I dumped in the garlic for about one minute then a can of tomato paste and let that caramelize. After that, a heavy splash of wine, a few shakes of Worchestershire sauce, red wine vinegar and some chicken stock. Finally I added the meat and any remaining drippings. 


After about 2 hours, I pulled the meat out of the Dutch oven and put it back on the egg to set the sauce on the meat for about 10 mins. 


Served on a bed of plain grits


After 2 shanks it was time for thirds. The neck meat was off the charts.


I have ave to say that I can no longer order lamb in any form when out to dinner anymore.