Lamb & rosemary casserole
4 tbsp Extra Virgin Olive Oil
1kg/2lb 3oz lamb shoulder, cut into large cubes
1 large onion, roughly chopped
1 garlic clove
6 sticks celery, roughly chopped
3 carrots, roughly chopped
750ml/1 pint 7fl oz red wine
350ml/12½fl oz beef stock
20 black peppercorns
Generous sprig of rosemary
200g/7oz mixed olives
Preheat the oven to 180C/355F/Gas 4.
Heat the oil in a large oven-proof casserole over a medium heat and fry the lamb pieces quickly to brown on all sides. Remove the meat from the pan and place in a clean bowl. Reduce the heat slightly, and add the onion, garlic, celery and carrot to the casserole. Fry for 5-6 minutes, until the vegetables are softened.
Add the wine, stock, rosemary and peppercorns and bring the mixture to the boil.
Return the meat to the pot and transfer to the oven to cook for two hours in the oven.
Remove the casserole from the oven. Add the olives and season to taste with salt and freshly ground black pepper.
Spoon generous portions out onto plates and sprinkle with parsley.