Italian lamb stew with rosemary and olives recipe | olivemagazine

Ingredients

• 2.5 kg boneless lamb shoulder excess fat trimmed
• 4 tbsp flour well seasoned for dusting
• 3 tbsp olive oil
• 3 large onions chopped
• 4 stalks celery diced
• 4 carrots peeled and diced
• 4 cloves garlic sliced
• 2 tbsp leaves rosemary chopped
• 350ml white wine
• 2 × 400g tins plum tomatoes
• 20 black olives pitted
• 2 lemons zested and juiced
• a small bunch flat-leaf parsley chopped