Slow-cooked lamb, caper and olive ragu recipe | Sainsbury`s Magazine

Ingredients

• 1.5kg-1.7kg boneless lamb shoulder, excess fat trimmed, cut into 4cm chunks
• 3 tbsp olive oil
• 2 large onions, chopped
• 2 large carrots, finely chopped
• 2 celery sticks, finely chopped
• 5 garlic cloves, crushed
• 2 tbsp tomato purée
• 3 bay leaves
• 4 sprigs rosemary, leaves picked and chopped
• 250ml red wine
• 2 x 400g tins chopped tomatoes
• 400ml lamb or chicken stock* (made with 1 stock pot or cube)
• 50g capers, drained
• 100g pitted black olives, drained
• ½ tbsp caster sugar
• cooked gnocchi or pappardelle*
• grated Parmesan (optional)*