Add the diced onion, red wine, beef stock, cardamom, bay leaf, thyme, crushed garlic cloves, 1 cup of the blackberries and salt and pepper to your slow cooker and give it a light stir.
Place the lamb neck on top and cook on low for 8 hours. Turning the lamb once.
After 8 hours remove the lamb and set aside.
Remove the bay leaf and blitz the sauce in the slow cooker with a stick blender until thickened slightly.
Add in the final cup of blackberries and turn the slow cooker to high. Leave the lid off and allow the sauce to reduce a little and the berries to cook.
While that cooks down, flake the meat off the neck bones with a fork.
Cook the pearl couscous as per packet instructions, replacing the water with chicken or vegetable stock.
Stir ¼ cup cut parsley into the couscous, taste, season, and set aside.
Wilt your greens in a tablespoon of oil on a medium – low heat until vibrant green.
Finish the sauce with the juice of one lemon, ½ cup cut parsley and taste and season with salt and pepper.
Serve the sauce on the plate first followed by the couscous, wilted greens and the flaked meat.
