Sam based this on a recipe from Adie McClelland's Black Dog Cottage Cookbook. We used mutton for this dish, which needs cooking for longer than lamb to ensure that the meat is touch-tender and falling apart.
Serves 8, generously
• Olive oil
• 700g sliced onions
• 2 cloves of garlic, sliced
• 2 sticks celery, chopped
• 2 bay leaves
• 2 springs of thyme
• 2 sprigs of rosemary
• 1 shoulder of lamb, boned and cubed, approximately 1.5 kg
• 900g tinned tomatoes
• 250ml beef stock
• 500g orzo
• salt and pepper
• flat leaf parsley
• mint
Preheat oven to 150 C.
1. In a frying pan, sweat down the onions, garlic and celery in some of the oil until they are melted, but not coloured. Remove them to a large heavy casserole with a lid or an oven dish and set aside.