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Ingredients
- boneless lamb shoulder 2.5 kg, excess fat trimmed
- flour 4 tbsp, well seasoned for dusting
- olive oil 3 tbsp
- onions 3 large, chopped
- celery 4 stalks, diced
- carrots 4, peeled and diced
- garlic 4 cloves, sliced
- rosemary 2 tbsp leaves, chopped
- white wine 350ml
- plum tomatoes 2 × 400g tins
- black olives 20, pitted
- lemons 2, zested and juiced
- flat-leaf parsley a small bunch, chopped
Method
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Step 1
Heat the oven to 160c/fan 140c/gas 3. Cut the lamb into chunks and dust with the flour. Heat 1 tsp of the oil in a large casserole dish. Brown the meat all over in batches.
Pour in the remaining oil, onions, celery, carrots, garlic and rosemary. Season and cook for 10 minutes. Add the wine, tomatoes and meat and bring to a simmer. Cover and cook for 2-3 hours.
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Step 2
Stir in the olives and lemon juice, sprinkle with the lemon zest and parsley and serve.
Nutritional Information
- Kcals 489
- Carbs 14.1g
- Protein 41.6g
- Fat 28.9g
- Salt 0.73g
- Saturates 13.9g
- Fibre 2.6g
