Sweet black-olive glazed lamb neck

Not sure this dish is actually worth the effort, but since I made it I'll post it.
Brine the lamb neck (collier in French) in a mixture of 6 tablespoons of salt & 1 liter of water overnight. Rinse, and cut the meat along the bone, creating two flaps under which you insert rosemary sprigs. Tie the lamb back together and color it all around. Cover up to 2/3rds of the meat with stock & white wine and cook in the oven at 150 C / 300 F for 3-5 hours. Prepare an olive glaze by mixing pitted Kalamata olives with a caramel obtained by heating sugar in water under constant mixing. Spread the glaze over the lamb neck and raise the temperature to 230 C / 450 F and cook for another 15 minutes. Serve with small artichokes (artichauds poivrade) that you will have boiled until tender 9~10 minutes, then cut into wedges and roasted in a pan with plenty of butter.