Ingredients
Serves 4-6650g boned shoulder of lamb, cut into 2cm cubes
2 tbsp plain white flour, seasoned
1 tbsp olive oil
25g butter
1 tbsp tomato puree
300ml red wine
300ml chicken and beef stock
leaves from 1 sprig of fresh rosemary, finely chopped
1 garlic clove, crushed
1 carrot, cut into 1cm dice
1 onion, cut into 1cm dice
2 celery sticks, cut into 1cm dice
salt
freshly ground black pepper
Method
Preheat the oven to 180°C.
Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
Remove from the oven, check the seasoning and serve.
(Recipe by Nick Nairn www.bbc.co.uk/food/recipes)