Lamb stew

Preheat oven to 300 degrees F. Place wine in an oven proof pot on high heat. Bring to boil and reduce wine by about two thirds on medium heat. While its simmering work on the lamb. Dry the lamb in paper towels. Season well with salt and freshly ground black pepper. Heat 2 tbsp olive oil in a wok. Saute meat in two batches until nicely browned on all sides. Remove to dish and reserve. Add the remaining 1 tbs oil in the same wok. Saute onion and carrots and celery until slightly golden. Add meat and vegetables to the simmering wine. Add chicken stock to the wok and bring it to boil, scrape the browned bits from the bottom of the wok. Add the boiling stock, bay leaf,oregano and tomato paste to the meat and wine pot. Bring to simmer on top of the stove. Cover and and set the dish in lower third of preheated oven. Let the meat cook in the simmering liquid for 1.5 hrs. The meat is done when a fork pierces it easily. Add garlic cloves to the stew after 45 minutes.

When meat is done remove from oven garnish with chopped parsley. Leave it to cool down to go back in the fridge for next day or serve it same day with some crusty bread.