Ingredients 1 tbspn olive oil plus a little extra
500 g lamb pieces (about 2.5cm chunks)
1 onions, peeled and roughly chopped
2 celery stalks, trimmed and sliced
1 bay leaf
2 carrots, peeled and roughly chopped
500 ml beef or lamb stock
1 potato, roughly chopped
sea salt and ground black pepper
Prepare the vegetables
Place a flameproof casserole pot over medium-high heat, and add 1 tbspn of olive oil.
Brown the lamb pieces in one single layer. Make sure to brown all sides. If the pot is too small, do this in batches.
Remove and set aside. Add a little extra olive oil and fry the vegetables for around 4-6 minutes until the onions have softened.
Preheat oven to 160c. Return meat to the pot, and add stock and bay leaves. Season with salt and pepper and stir.
Cover, and place in the oven to cook for 50 minutes. After that, uncover the pot and place back in the oven to cook for another 10 minutes.