Lamb in Red Wine

Ingredients
675g/1½lb boned Lamb (Leg or Shoulder)
2 Garlic Cloves, crushed
2 Carrots, thickly sliced
1 Onion, sliced lengthways
2 celery sticks, cut into 1 cm/½ – inch slices
1 tbsp tomato puree
300ml/10fl.oz. Red Wine
300ml/10fl.oz. Hot Fresh Stock
1 tbsp freshly chopped Rosemary
Salt and Black Pepper

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Cut the meat into 2.5cm/1-inch cubes and place in a heat proof casserole dish together with the vegetables, mixing well.

2. Place the tomato puree, red wine, stock, rosemary, salt and pepper in a mixing bowl or measuring jug, mix well then pour over the lamb.

3. Cover with a tight fitting lid or aluminium foil and bake for at least 1½ hours until very tender