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Ingredients
- 2 sticks of celery
- 2 carrots
- 2 medium onions
- 1 cup of peas
- 3 sprigs of fresh rosemary
- 1 x 400g tin of tomatoes
- 6 lamb neck chops
- olive oil
- 1 heaped tablespoon plain flour
- 250ml lamb stock
- 250ml red wine
- sea salt and freshly ground black pepper
- finely chopped parsley
Putting it all together
- Put a casserole pan on a medium heat.
- Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.
- Add your meat and flour.
- Pour in the stock, red wine, and tinned tomatoes.
- Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
- Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2½ hours.
- Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
- When done, your meat should be tender and delicious.
- Serve on a bed of mashed potatoes or mashed pumpkin (or even both) with a sprinkling of finely chopped parsley.
