Braised Lamb Neck with Rosemary and Preserved Lemon - 1859 Oregon's Magazine

Ingredients

• 1/3 cup olive oil
• 1 onion, fine dice
• 4 garlic cloves, finely chopped
• 1 anchovy fillet
• 11/2 tablespoons rosemary, minced
• 11/2 cups coarse sourdough breadcrumbs
• 1/2 cup flat-leafed parsley leaves, chopped
• ½ cup Parmesan cheese, finely grated
• 1 preserved lemon, medium dice
• 2 mutton or lamb necks, butterflied*
• 3 cups chicken stock
• 1 1/2 cups white wine