In a hot pan brown off the meat then add it to a Dutch oven or casserole dish. Put a splash of water or stock in to the browning pan and scrape up all the tasty bits that stuck the pan – pour his into the Dutch oven. Slice a fennel bulb into 1 cm slices and throw it in too. Add a handful of pitted kalamata (or other) olives, 4/5 cloves of peeled garlic, 1.5 glasses of red wine and 250ml of lamb stock- or enough to just cover. If you have some rosemary or thyme, throw a bit of that in too. Add a sprinkle of salt and pepper. Cover and place in a 300F oven for 2-3 hours. The meat should be tender when it’s ready – you should be almost able to pull it apart with a fork…
Sometimes we add a can of white beans to the sauce at the end. Serve with roasted potatoes or polenta.
