2 tablespoons |
extra-virgin olive oil |
500g |
lamb breast, neck or ribs, cut into 6 pieces |
1 |
celery stalk, roughly chopped |
2 |
carrots, peeled and left whole |
1 |
onion, cut into quarters |
1 |
garlic clove, peeled |
1 sprig |
rosemary |
small handful |
parsley |
1 teaspoon |
fennel seeds |
1 teaspoon |
coriander seeds |
1 |
apple, cored and cut into quarters |
1 |
tomato, cut into quarters |
1/2 |
lemon, cut in half |
1/2 |
orange, cut into quarters |
120ml |
red wine |
2 litres |
tepid water |
2 |
potatoes, peeled and roughly cut into cubes |
|
salt |
|
freshly ground black pepper |