White Wine Braised Lamb

Ingredients

• 300g chopped lamb 
• 1 onion, finely chopped
• 1 carrot, peeled and cut into 2cm pieces
• 2 celery stalks, cut into 2cm pieces
• 1 tomato, finely chopped
• 1 sprig fresh rosemary 
• 4 garlic cloves
• Fresh parsley leaves, finely chopped
• 1 cup white wine
• 200ml beef stock
• 3tsp corn flour
• 3tbsp olive oil 
• 2tbsp soya sauce
• Salt, pepper, ground hot paprika

Method
- Preheat the oven to 170C.
- Marinate the lamb with a good pinch of salt and pepper for 10-15minutes.
- Heat oil in a large sauce pan over high heat, add the lamb and sear it thoroughly, use a pair of tongs to turn it to get a nice brown crust on each side, then remove from the pan and set it aside.
- In the same pan, add the carrot, celery, onion and cook them for 5 minutes until the onion is quite translucent. Add chopped tomatoes, hot paprika and cook for a minute more.
- Add white wine into the pan, bring the mixture to boil and reduce it for 5 minutes.
- Then add beef stock, rosemary, whole garlic cloves into the pan, and season it with soya sauce, salt and pepper. Bring it to light boil.
- Transfer the lamb and the boiling sauce into a pot, cook them in the oven for 2-3 hours or until the meat is completely tender. Turn the lamb every hour to cook it evenly.
- After that, remove the lamb from the pot and transfer the sauce into a sauce pan. Reduce the sauce for about 5 minutes, then gradually stir the corn flour into the sauce until thickened to your liking.
- Top it with chopped parsley and serve hot with grilled vegetables.

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