Ingredients
- 1.5kg lamb shoulder, cut into chunks on the bone
- 3 cloves garlic, peeled and cut into slivers
- freshly ground black pepper
- 2 sprigs rosemary
- 1/2 cup dry white wine
- 2 x 400g cans chopped tomato, and the juice
- salt
- Soffrito
- 3 tbsp olive oil
- 2 cloves garlic, chopped
- 2 carrots, finely diced
- 2 sticks celery, finely sliced
- 4 large sage leaves, chopped
- 6 stalks parsley, chopped
Method
To make the soffrito
Heat the oil in a cast-iron casserole and saute the vegetables and herbs until softened and starting to colour.
Cut away any excess fat that is easily accessible from each chunk of meat. Insert slivers of garlic between meat and bone in each piece of lamb. Grind pepper over. Add lamb and rosemary to the casserole. Saute over moderate heat, turning each piece to brown and keeping careful watch that nothing burns. (You may need to brown the meat in two batches.)
Return all pieces of lamb to the casserole, increase heat and add wine, tomato, salt and pepper, then reduce heat, place casserole on a simmer mat and simmer for about 90 minutes or until lamb is tender. (This dish can also be cooked in the oven set at 180C.) Allow to cool and refrigerate overnight.
Next day, remove congealed fat then reheat the stew in the oven at 180C.
To serve
Serve with artichoke and peas (see Stephanie Alexander's recipe on cuisine.com.au).
This recipe is featured in the book, Autumn, which is available now in all good bookstores. RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
