Rub the outside of the neck bones with salt and pepper. In a large skillet over high heat, brown the neck bones on all sides. Set aside and reserve.

Add carrots, onions, celery, and garlic to the pot and saute 3-5 minutes. Season with paprika, all spice and additional salt and pepper.

Add the tomato paste to the pot and mix well with the vegetables.

Add the wine and deglaze the pan with a wooden spoon scraping up any brown bits stuck to the bottom of the pan. Add the stock and bay leaf. Mix well then add the neck bones back to the pot. Top with fresh herbs.

Bring to a boil then reduce to a simmer and cooking on low for 4-6 hours. Alternatively you can braise in the oven at 275 degrees. Remove neck bones and let cool slightly. Pull the beef away from the bones and chop. Beef should be tender and easy to pull apart.