Great with the shoulder, neck or shanks or even the chump chops!.
700g-1kg Benview Farms lamb neck, lamb shank or boned shoulder
50g plain flour, seasoned
extra virgin olive oil
1 white onion, sliced
2 garlic cloves, sliced
1 fresh bay leaf
salt and freshly ground black pepper
1/3 bunch dried Greek oregano, leaves shaken off stalks
1 tsp. ground all spice
1 Tbsp. brown sugar
1 tbsp. tomato paste
1 cup dry white wine
500ml quality chicken stock
goats cheese to serve
Fresh chili chopped
Salt & Pepper
Preheat the oven to 160C fan-forced or 180C conventional.
Toss the lamb in the seasoned flour. Add a good splash of oil to a large ovenproof pot over medium heat. Shake any excess flour from the lamb and brown all over, seasoning a little as you go. Remove and set aside.
Tip the oil from the pan and wipe out with paper towel. Add a splash of oil, the onion, garlic and bay leaves, season, stir and cook for 15 minutes until sticky and caramelized.
Return the lamb to the pot with oregano, allspice, sugar and tomato paste and stir through. Add the white wine and bring to the boil. Add the stock and passata, bring to a simmer. Place in the oven for two hours.
Uncover and cook for an extra 30 minutes, or until the sauce has reduced a little and the meat is tender and coloring up the edges. Remove bones from the sauce. Serve with cooked greens, pasta and Chilli Gremolata and goats cheese.