Instructions

1. Dice the meat. Heat the oil in a heavy-based pan and brown the lamb all over for about 10 minutes, then transfer it to a plate.
2. Meanwhile, chop the onion and celery. Peel the garlic and bash them slightly.
3. Once the meat is removed, soften the chopped vegetables in the pan for about 3-4 minutes.
4. Pour in the wine, let it bubble on a higher temperature for about 2 minutes.
5. When the wine is absorbed, add the rest of the ingredients, bring to the boil, then but back the lamb. Season to taste, then stir.
6. Simmer on very low heat under cover for about 2.5 hours (or put it in the oven and cook at 160°C). Occasionally have a glance at it and stir through.
7. Serve warm.