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- 750gm lamb shoulder, cut into 2 inch pieces {I used on the bone pieces}
- 6 cloves garlic, crushed and peeled
- 1 tbs dried rosemary {or sprig fresh rosemary}
- 1/2 cup white wine {Four Seasons Pinot}
- 2 Tbsp extra-virgin olive oil
- 1 large onion, peeled and chopped
- Salt
- 1/2 tsp red chili flakes
- 3 roasted red bell peppers, cut into 1/2 inch strips
- 1 large ripe tomato, peeled, seeded, and chopped
- 2 tablespoons chopped fresh coriander
- 1 bay leaf
- 1 cup dry, full-bodied red wine {Four Seasons Barouque Reserve}
- 1 cup vegetable stock
- Freshly ground black pepper
View Full Recipe at Passionate About Baking
