• 3 tablespoons olive oil

• 2 celery sticks, chopped

• 375 g/12 oz pickling onions

• 1 kg/2 lb boned leg or shoulder of lamb, cut into serving pieces

• 2-3 rosemary sprigs, cut into pieces

• 2 bay leaves

• 450 ml/3/4 pint Chicken Stock

• salt and pepper

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Method:

1. Heat the oil in a flameproof casserole. Add the celery and onions and fry over a low heat for 5 minutes.

2. Add the meat, half the rosemary and the bay leaves and season to taste with salt and pepper. Fry over a moderate heat until the meat is browned on all sides.

3. Stir in the stock and just enough water to cover the meat. Cover the pan and simmer for 1 hour, or until the meat is tender.

4. Remove and discard the herbs. Garnish with the remaining rosemary and serve hot.