Preparation and Cooking – 1 ½ hours
Yield: 4 serves
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