GREEK LAMB STEW

INGREDIENTS

4 tbsp olive oil

1.2kg lamb neck fillets, cut into large chunks

400g shallots, halved if large

4 garlic cloves, sliced

200ml red wine

400g can chopped tomatoes

2 tbsp tomato purée

2 springs rosemary

3 bay leaves

200ml lamb or chicken stock

1 tbsp red wine vinegar

2 tsp sugar

1/4 tsp allspice

1 cinnamon stick

150g pitted Greek olives

METHOD

1. Heat the oil in a large non-stick pan and cook the lamb in batches until nicely browned all over. Set to one side. Add the shallots and cook over a medium-high heat for 5 minutes until caramelised. Reduce the heat, add the garlic and cook for 5 minutes. Add the red wine and bubble over a high heat for 3 minutes.

2. Return the lamb to the casserole and add all the remaining ingredients except for the olives. Bring to the boil, reduce the heat and cover and cook for 1 hour 30 minutes. Uncover and cook for another 30 minutes until the liquid has reduced and the lamb is perfectly tender. Add the olives for the last 10 minutes of cooking. Check the seasoning and serve.