• 2 onions, diced

• 3 garlic cloves, roughly chopped or grated

• 2 carrots, 1 diced, 1 cut into large chunks

• 2 sticks celery

• Salt & pepper

• 1 tablespoon olive oil

• 2 kg lamb leg, bone in

• 800 gram tinned diced tomatoes

• 3 beef stock cubes, crushed

• 2 tablespoons tomato paste

• 2 tablespoon brown sugar

• 250 ml (1 cup) red wine

• 375 ml (1 1/2) water

• 3 sprigs rosemary

• 2 fresh or dried bay leaves

• 6-8 slices of stale white bread, crusts removed and blended into crumbs

• 25 grams butter

• 1 tablespoons mild olive oil

• 1 garlic clove, grated or chopped finely

• 1 tablespoon chopped parsley

• 1 tablespoon grated parmesan

• Salt & Pepper

1. Preheat the oven to 160 degrees celsius and place a wrack in the middle of the oven with enough room at the top to fit the casserole dish with lid on top.

2. Place a large casserole dish on high heat and add 1 tablespoon olive oil. Once hot, add the lamb leg and brown on all sides.

3. Remove the lamb leg and set aside.

4. Turn down the heat under the casserole dish and add the onion, garlic carrot and celery, salt & pepper.

5. Once the vegetables have softened place the lamg leg on top of the vegetables.

6. Then add the tinned tomatoes, crushed beef stock cubes, tomato paste, brown sugar, red wine, water, rosemary and bay leaves, salt & pepper.

7. Place the lamb in the oven for a total of 5 hours cooking time - 3 hours with the lid on and 2 hours with the off.

8. Remove from the oven and shred the meat from the bone. Discard the bones.

9. If the sauce isn’t ask thick as you’d like then simply reduce the sauce by boiling it on medium heat on the stove top.

10. Give the sauce a taste test and make sure there’s a good balance of salty, sweet & tang.

11. Serve with pappardelle tossed in butter or place in containers and freeze.

1. Place a large based saucepan over medium heat. Add the oil and then the butter. Cook until melted and just frothing. 

2. Add the garlic and cook until you can just smell it (don’t let it brown or burn). 

3. Then add the breadcrumbs and stir until thoroughly coated with garlic, oil and butter. 

4. Then let it sit, without stirring, to let it crisp up on the bottom, then stir to allow the bit on the top to fall to the bottom and let them crisp up. Do this for a few minutes. 

5. Turn the heat off and add the parsley and parmesan. Stir through and leave in the hot pan for a minute or 2. 

6. Transfer to a cool plate or serving bowl.

Enjoy xx