1kg Lamb (cut into chunks)
375g Baby Onions
2 Sticks Celery
450ml Chicken Stock
2 Bay Leaves
2-3 Sprigs Rosemary (chopped into pieces)
Olive Oil
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan with Lid/Casserole Dish
The Good Bit
- Heat a splash of oil in the pan/casserole dish and fry the onion and celery over a low heat for 5 minutes until soft, now add the meat, rosemary and half the rosemary, season with salt and pepper and fry until the meat is browned all over.
- Add the stock, and if needed a little water just to make sure all the meat is covered, cover and simmer for 1 hour, when ready, remove the herbs and then garnish with the remaining rosemary.
