My favourite too especially when I had the aga. I did mine with onions carrots tomatoes or a bit of tomato paste and fresh green peas. Making my mouth water just to think of it. Slow cooking is the answer with neck. All the richness comes out and the meat is beautifully tender.
I used to do quite a lot, lift the meat off the bones and freeze it down in pots, then add more fresh (or frozen) peas when reheating, which can be done in a saucepan on the top, with just a bit of water added to stop it burning or drying out too much.
With home grown new potatoes it has to be the bees knees.