Lamb shoulder cassrole

700g lamb shoulder (marinated in 'souvalaki' seasoning from wollies or plain) - cut fat off

Coast lamb in flour and fry in oil + butter. Set aside in casserole dish.
Fry finely diced onion, carrot, celery (just remember: 1 onion, 1 carrot and 2 stalks of celery for any casserole or stock). Add 1 tbsp tomatoe paste, I cup of chicken stock, I cup of red wine (or red wine vinegar), 1 sprig rosemary.

Cook at 180 degress for 1.5-2 hours and rest 1/2 hr before serving.

Variations: Serve with mash potatoes OR cook cubed potatoes in casserole and serve with cus cus.