Ingredients
500 grams Boneless lamb (cut into 5cm chunks)
1 Large onion, finely chopped
1 Stick of celery, finely chopped
4 Cloves of garlic, minced
1 Can of diced tomatoes
2 tbsp Tomato purée
1 cup Beef or chicken stock
1 glass Dry red wine (such as Syrah or a Bordeaux-blend)
3 Sprigs of thyme
1 Sprig of rosemary
1 tsp Dried mint or a small handful of fresh mint
2 tbsp Olive oil
Salt, to taste
Method
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Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.
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Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute.
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Add the tomatoes, tomato purée, thyme, rosemary, stock and mint. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1.5 hours, stirring occasionally, and checking a few times in between to make sure it’s not catching at the bottom.
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Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed. Serve simply with a kumara mash and good hearty sourdough.
