The hearty bowlful : Lamb shoulder, red wine and rosemary spezzatino

Serves 4

• 0 Olive oil
• 400g cooked lamb shoulder
• 1 tbsp plain flour
• 1 onion
• 1 large carrot
• 2 stalks celery
• 3 cloves garlic
• 250g red wine
• 500g fresh lamb
• 1 400 g tin chopped tomatoes
• 3 sprigs rosemary
• 250g gnocchi
• 0 black pepper

Step 1
Heat a glug of oil in a frying pan or casserole dish over a medium heat.

Step 2
Add the lamb chunks, then fry for 3 minutes to brown all over.

Step 3
Stir in the flour and cook for a further 1 minute to lightly brown.

Step 4
Add the vegetables and garlic, then brown for 3 minutes.

Step 5
Pour in the red wine and scrape the bottom of the pan to deglaze.

Step 6
Reduce the wine until almost evaporated.

Step 7
Add the stock, chopped tomatoes and rosemary and bring everything back to the boil before turning down to a simmer.

Step 8
Cook for around 1 hour, skimming off any impurities that rise to the surface with a ladle as you go.

Step 9
If it’s too thin, cook for 20 minutes longer.

Step 10
Just before the casserole is ready, stir through the gnocchi and simmer for 3 minutes.

Step 11
Season to taste, then serve immediately.