Lamb and Black Olive Ragu.

 

Season your lamb with salt and pepper and in an oven proof casserole brown it on all sides.

Remove from the pan and leave to rest. In the same pan add some olive oil and soften chopped shallots (lots of them), chopped garlic, again lots of it and a few finely chopped sticks of celery.

When the veg is soft and translucent add chopped rosemary, dried chilli flakes and dried oregano then de-glaze the pan with a splash of good quality white wine or sherry vinegar. Add a small glass of wine and reduce the liquid by half before returning the lamb, and any resting juices to the pan. pour in a cup of lamb or chicken stock and after bringing to a simmer cover and place in oven at 140/160 degrees and slow cook for at least a couple of hours - the longer and slower the better.

Leave the covered pot in the oven after turning off the heat to cool. Remove the shoulder and with a couple of forks shred. If there is too much liquid in the pan put on the hob and reduce slightly. Add the shredded meat back to the pan and mix in to make a ragu sauce, add the black olives and chopped parsley and bring back to a simmer.

Serve with pasta or polenta and more chopped parsley.