For the Tomato Sauce 25g olive oil butter
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely chopped
400g canned chopped tomatoes
2 tbsp tomato purée
brown sugar, to taste
2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish
Melt the butter in a large frying pan. Add the lamb and cook over a medium heat, stirring frequently, for 6-8 minutes, until evenly browned.
Stir in the garlic, 125ml of the wine and all the stock, season to taste with salt and pepper and bring to the boil. Reduce the heat to simmer, stirring occasionally, for 30 minutes, until the lamb is tender.
Meanwhile, make the sauce. Melt the butter with the oil in a saucepan. Add the shallots, garlic and celery and cook over a low heat, stirring occasionally, for 5 minutes, until softened.
Stir in the tomatoes, tomato purée, sugar to taste, parsley and water and season to taste with salt and pepper. Increase the heat to medium and bring to the boil, then reduced the heat and simmer, stirring occasionally, for 15-20 minutes, until thickened.
Mix the flour to a paste with the remaining wine in a small bowl, then stir into the lamb mixture. Cook, stirring constantly, for 3 minutes, or until the cooking liquid has thickened. Stir in the tomato sauce.
Spoon the stew over a bed of warm rice, garnish with parsley and serve immediately.