SERVES 4-6
PREPARATION 20 MINS
COOKING 4 HOURS
2tbsp vegetable oil
150g (5oz) pancetta, diced
2 cloves garlic, crushed
1 brown onion, finely sliced
3 sticks celery, sliced
1 boned and rolled shoulder of lamb
400g (13oz) tin chopped
Italian tomatoes
250ml (8fl oz) beef or chicken stock
1 large red chilli, whole
2 sprigs rosemary
FOR THE GREMOLATA
1 clove garlic, finely chopped
1 tbsp finely chopped flat-leaf parsley
1 tbsp chopped fresh mint
Chopped zest of 1 lemon
1. Heat the oven to 160°C (gas mark 2-3). Heat the oil in a large, flameproof casserole over a medium heat.
2. Add the pancetta, garlic, onion and celery, and cook, stirring occasionally, for 6-7 minutes, or until the vegetables are tender but not coloured. Add the lamb, then stir in the chopped tomato and stock (the stock should be about 2cm (3/4 in) depth - add more if needed). Bring it to the boil over a medium heat. Tuck the whole chilli and rosemary into the pot.
3. Cover, transfer to the oven and cook for about 4 hours.
Check the lamb occasionally to make sure there is enough liquid in the casserole. Remove the lid and increase the heat to 180°C (gas mark 4) for the last 20 minutes.
4. Remove the lamb to a warm place and cover with foil. Skim off any fat from the sauce. Place it over a low heat until warmed through. Season to taste with salt and pepper. Combine the ingredients for the gremolata.
Serve the lamb in slices accompanied with the sauce. Sprinkle with the gremolata
TIP
The Italians have a lovely way of livening up the taste and look of stewed dishes with gremolata - a feisty combination of parsley, lemon and garlic (plus mint here with the lamb) to sprinkle over the cooked meat. Great with all sorts of braised food.