Shepherd'S Lamb Stew - cooking recipe

Ingredients

1 1/2 kg lamb, cut in 2 cm dice
6 garlic cloves, lighly squashed
1 large onion, roughly chopped
125 ml good quality olive oil
3 ripe tomatoes
250 ml lamb stock (I use beef though!)
salt and pepper
375 ml dry white wine
2 tablespoons rosemary, chopped
3 sage leaves, chopped
24 small potatoes (tiny , we use pink ones)
100 g shredded parmesan cheese
4 slices bread, crumbed
fresh parsley, chopped

Preparation

Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
Return sauce to the lamb.
Sprinkle over the crumb/parmesan mix.
Return to the oven to brown (about 10 minutes).
Serve sprinkled with plenty of fresh parsley.