Hearty Italian-style stew

Instead of mashed potato, the lamb ragout can be served with soft polenta. The ragout also makes a perfect pasta sauce when served with penne finished with grated Parmigiano-Reggiano.

This braise can be made with any meat you like - beef, veal, pork, rabbit or goat. Serve in the middle of the table as part of a shared feast. Add a green salad and whatever beautiful seasonal vegetable is begging to be boiled and served with olive oil and lemon juice. Don't forget some bread for mopping up!

LAMB RAGOUT

1.5kg good-quality lamb shoulder, cut into 3cm dice

Marinade
6 fresh bay leaves

tsp juniper berries

1/2 tsp black peppercorns

2 sprigs fresh rosemary

6 cloves garlic, finely chopped

500ml cabernet sauvignon

Braise
60ml olive oil

1 medium brown onion, finely chopped

3 cloves garlic, crushed

21/2 tbsp tomato paste

1 tbsp plain flour

2 cups marinade liquid (see above)

2 cups chicken stock

1 cup passata

2 medium carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

Sea salt and freshly ground black pepper

Serves 6

Combine diced lamb with all marinade ingredients and marinate in the refrigerator for eight hours.

Remove lamb from the marinade, pass liquid through a fine sieve and reserve. Discard other ingredients.

Heat 40ml oil in a deep, heavy-based saucepan on a high heat. Seal marinated lamb in batches until browned all over. Reserve meat to one side.

Add remaining oil and reduce heat to low. Cook onion and garlic until softened. Add tomato paste and cook for a few minutes, then add the flour, stirring constantly for 3 minutes.

Slowly stir in reserved marinade liquid, blending constantly for a few minutes until there are no lumps. Stir through stock and passata. Transfer lamb and juices back into the pan, along with chopped carrot and celery. There should be enough liquid to cover the meat (add a little more of the reserved marinade if necessary).

Cover with a lid and cook for 45 minutes to 1 hour until meat is tender and sauce has reduced. Check seasoning and adjust if necessary. Serve with mashed potato.

ALMOND BISCUITS

100g butter

115g golden syrup

115g caster sugar

115g flour, sifted

1 tsp lemon juice

125g flaked almonds

Makes 32

Preheat oven to 160°C. Line 2 medium baking trays with baking paper.

Over a low heat, stir butter, golden syrup and sugar in a saucepan until dissolved. Do not let it boil. Remove from heat and stir in the flour, lemon juice and almonds.

Dollop well-spaced teaspoonfuls of the mixture on the baking trays. Place in the oven for about 10 minutes until bubbling and golden.

Remove from oven and leave on trays to cool.

Store in an airtight container in single layers, with baking paper between each layer.

HOT TIP

• The little almond biscuits are wonderful served with zabaglione or crumbled over rich vanilla ice-cream. Accompany with a sweet dessert wine or espresso.

SOMETHING TO DRINK

Garnacha tintorera
Hailing from the La Mancha region of central Spain, the 2008 Cien Y Pico Tintorera Doble Pasta ($30) is made with 100-year-old garnacha tintorera vines (one of the few red-fleshed grape varieties). Rich and rustic, it's ideal with the lamb ragout.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.