• 1½ lb (675 g) shoulder of lamb
• 2 oz  (50 ml) olive oil
• 1 stick celery
• 1 green pepper
• 4 oz (112 g) mushrooms
• 1½  lbs (675 g) tomatoes
• 2 fl oz (50 ml) red wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Method:

1. Finely dice the celery, mushrooms and pepper. Heat the oil in a large pan and soften the veg in the oil.
2. Remove the bone from the lamb and cut the meat into bite-size cubes. Add to  the veg and seal on all sides.
3. Drain and transfer to an ovenproof dish.
4. Skin and chop the tomatoes and put through a blender. Add the pureed tomatoes, along with the herbs and wine, to the pan juices.
5. Bring to the boil, season to taste with salt and pepper and pour over the lamb and veg.
6. Cover the casserole and bake in the middle of a pre-heated oven at Gas Mark4 (180°C/350°F) for about 1¾ hours until the meat is tender.

Serves 4.

Note: Goes particularly well with macaroni or noodles.