1.5kg leg lamb, boned (ask your butcher to
1/2 cup plain flour
1 tbsp olive oil
4 medium celery sticks, sliced diagonally
2 medium carrots, sliced diagonally
2 large onions, sliced
2 cloves garlic, crushed
440g canned tomatoes, crushed
1/4 cup tomato paste
1 cup dry white wine
1 cup chicken stock
3/4 tsp ground oregano
1/2 tsp dried rosemary leaves
black pepper, to taste
oven to moderate 180C. Trim meat of fat and sinew. Cut into 4cm cubes.
Toss meat lightly in flour; shake off excess. Heat oil and butter in a
heavy-based pan. Cook meat quickly in small batches over medium-high heat
until well browned. Place in a 10-cup capacity casserole. Add celery,
carrots, onion and garlic to pan. Pour in tomatoes with juice, and stir in
tomato paste. Add wine, stock and herbs. Bring to boil, scraping browned
residue from surface of pan. Pour over lamb. Season lightly with pepper.
Cover tightly and bake for 1 hour, or until lamb is tender.