|1.5 kg||lamb — stewing meat|
|2||garlic — bulb|
|5||fresh rosemary — sprigs|
|2- 3 Tbs||black pepper — freshly ground|
|wine — red|
|salt — to taste|
Brown the meat over high heat in a heavy-based stewing pot.
browned, add the whole cloves of garlic, the rosemary and pepper.
the bottle of red wine over, add a couple of bay leaves and sprinkle
with a pinch of salt.
Turn down to a simmer, put the lid on and leave to
slowly bubble for approximately two hours, or until the meat is tender
and falls off the bone.
Occasionally check that there is enough liquid
in the pot, adding a little water if needed.
Do a final seasoning check, and serve with a hearty starch of your choice.
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