To make the dukkah, toast all the ingredients in a pan, then blend in a spice grinder or food processor.
Pre-heat the oven to 70*C. Spice the neck with the dukkah, and dry marinate for up to 6 hours.
Bring a heavy-based pot to the heat, add a dash of oil, and seal the pieces of meat on each side to give it colour.
Remove the lamb from the pot and place it in a roasting dish. And the carrots, onions and garlic on top of the lamb.
Deglaze the pot with the red wine and port. Add the rosemary and thyme, and allow the port and red wine to reduce by half. Use a wooden spoon to remove the pieces stuck to the bottom of the pot.
Add the reduced liquid to the roasting dish, then add the stock until the meat is covered. Put a lid on the dish, or cover it with foil, then place it in the oven to braise for 12 hours.
When the meat is soft, remove it from the oven. Place the lamb in a serving dish and keep warm.
Strain the carrots and onions. Place the remaining liquid back into a pot and reduce it on a high heat to thicken up to sauce consistency. Once it is ready, pour it back over the lamb. Fry the carrots and onions in honey, allowing it to caramelise, then add it to the serving dish and serve.
Serve it with spicy chickpeas and lentils and parsnip puree.