Ingredients

• 750g boneless shoulder or leg of lamb, trimmed of excess fat and cut into 3cm pieces
• olive oil
• 1 onion, finely chopped
• 2 carrots, chopped into rounds
• 3 sticks celery, chopped
• baby/new potatoes
• 2 cloves garlic, crushed
• 1/4 cup white wine reduction
• 2 Tbsp tomato purée (paste)
• 2 cups chicken stock
• 2 bay leaves
• flat leaf parsley, chopped
• salt and pepper to taste

Directions

• preheat the oven to 180°C
• coat the lamb with olive oil and cook over high heat in small batches until browned
• remove from the pan and set aside
• add the onion, carrot and celery and cook for 5 minutes
• return the lamb to the pan
• add the garlic, wine and tomato purée, mix and cook for another 5 minutes
• add the stock and bay leaves
• season with salt and pepper
• add everything to an oven proof casserole dish, cover and bake for 1 hour
• add the whole baby potatoes and cook for a further 30 minutes
• add a little water if it dries out too much
• adjust the seasoning and add the parsley just before serving

Serve with crusty sourdough bread and steamed greens.
Red wine reduction can be used instead of white wine.