Slow braised lamb

Ingredients

• 1.5kg lamb rump, cut into 5cm pieces
• 1 tin chopped tomatoes
• 2 onions, coarsely chopped
• ¼ cup coarsely chopped flat-leaf parsley
• 1 tbsp coarsely chopped sage
• 1 tbsp coarsely chopped rosemary
• 4 garlic cloves, quartered
• 1 long red chilli, coarsely chopped
• 300 ml chicken stock or water
• 100 ml extra-virgin olive oil
• 200 ml dry white wine
• 150 gm finely grated parmesan
• 200 gm coarse sourdough breadcrumbs