Ingredients

600g Mottainai Lamb shoulder or leg, diced
1 Onion, chopped
1 Clove of Garlic, chopped
2 Carrots, chopped
2 Celery sticks, chopped
400g Tomatoes, tinned or fresh, diced
100ml White Wine
200g Plain Flour for dusting the meat
Extra Virgin Olive Oil, Salt and Pepper, Bay Leaves, Rosemary, Parsley

Method

Dust the meat with flour and brown in a frypan with some extra virgin olive oil. Remove and put aside.

Heat 50ml of extra virgin olive oil in a pot, add the onion, garlic, carrots and celery and cook until the onion is translucent.

Add the meat and cook until all the juice is reduced.

Add the white wine, leave to evaporate completely, add the tomatoes and some water if required, add the bay leaves and rosemary, salt and pepper to taste.

Cook for approximately 1 hour, or until the meat is tender, on low heat, stirring occasionally.

Taste and adjust with more salt and pepper if needed. Leave it to rest for ½ hr before serving.

Sprinkle with chopped parsley and serve with fresh crusty bread