1.2kg |
lamb shoulder, cut into 2 cm cubes |
|
plain flour, for dusting |
|
olive oil, for frying |
2 |
brown onions, peeled and chopped |
2 |
carrots, peeled and chopped |
2 sticks |
celery, chopped |
6 |
garlic cloves, peeled and left whole |
small bunch |
rosemary and sage, tied together |
100ml |
red wine |
2 |
potatoes, peeled and diced |
|
salt and pepper |
600g |
italian tomatoes, peeled and chopped |
1 1/2 quantities |
* polenta [rid:10064] |
1/2 |
orange, zested |
1/2 |
lemon, zested |
1 tablespoon |
flat-leaf parsley, finely chopped |