Veal neck was on offer at the butchers today, so bought a couple of meaty pieces to experiment with.....I never cooked them before.

What is the best idea to cook them? Braised in liquid or slow roasted or something else?

You could make some kind of "Voressen" with it. Heat some olive oil with 4 leafs of sage. Remove the sage and brown the meat in the oil. Salt and pepper. (you can also add a small amount of Tomato concentrate. Deglaze with Vermouth. Reduce liquid to a third. Add vegetables (carrots, cabbage, celery, onions with cloves, whatever you like). Add fresh herbs (Thym, Rosemary etc.) Cover with cold water and let the whole thing simmer for an hour to an hour and a half. You can add Champignons for the last 20 Minutes. Season with salt and pepper (Paprika, stock). Serve with mashed potatoes or spätzli.