I N G R E D I E N T S
- 100ml Olive Oil
- 1 ½ kg Lamb Necks
- 2 Onions – Finely diced
- 2 Carrots – Finely diced
- 3 Sticks of Celery – Finely diced
- ½ cup Flour
- 1 tsp Black Pepper
- 1L Stock
- 300g Tomato Paste
- 2 Bay Leaves
- 1 tbs Rosemary – Finely diced
- 1 tbs Thyme – Finely diced
M E T H O D
1. Add pepper to flour ...