Directions

1. Fry off the lamb pieces in the butter over a medium/high heat.

2. Once brown, remove the lamb from the pan but leave the fat.

3. Add the shallots, carrot, celery, leek and swede. Cook the veg until soft but not brown. You may want to turn the heat down.

4. Add the garlic and tomato puree and stir.

5. Add the lamb pieces, stir, and add the tinned tomatoes & stock. Stir gently, bring to boil, then let it simmer.

6. Add the bay leaves and parsley with the stalks - hold a little back for garnish.

7. Season generously with salt & pepper.

8. Cook for 45-60 minutes very gently and the sauce will naturally thicken.

9. Remove the bay leaves and parsley and serve.