Preheat the oven to 350 deg F. 2.  Roll the lamb in the gravy powder and flour mixture until all the pieces are well coated. 3. Pour a little oil in a heavy-based saucepan or large frying pan and fry the meat for a few minutes just to brown it. 4.  The meat must not burn, as the vegetables and wine still have to be cooked in the same pan. 5.  Remove the meat from the pan and place it in a medium-sized casserole or roasting dish. 6.  Pour the wine into the frying pan or saucepan and bring to the boil.  While the wine is simmering, add the tomato paste and keep stirring.  Pour this over the meat. 7.  Return the pan to the heat, add a little oil and fry the onions, carrots, celery, garlic, ginger, pasley and thyme for a few minutes. 8.  Remove the vegetables from the pan and place them on top of the meat in the casserole or roasting pan. 9.  Add the chicken and beef stock to the meat and vegetables and mix well. 10.  Add the canned beans (with liquid) and place a bay leaf at either end of the dish. 11.   Grind a little salt and pepper over the meat. 12.  Cover the casserole or roasting dish with a lid or aluminiium foil, and  cook in the oven for 1 hour. 13.   Reduce the heat to 320 deg F, give it a gentle stir and continue to cook, covered, for 1 1/2 hours or until tender. 14. If you think the gravy is too watery, remove the lid or foil for the last 30 minutes to allow it to reduce and thicken. 15.  Serve with mashed potatoes and peas and some bread for dunking. NOTE:  Ask the butcher for whole necks cut into 1 1/2 " - 2 " thick slices - like thick rings.