Shepherd's Lamb Stew

This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 kg lamb, cut in 2 cm dice
• 6  garlic cloves, lighly squashed
• 1  large onion, roughly chopped
• 125  ml  good quality olive oil
• 3  ripe tomatoes
• 250  ml lamb stock (I use beef though!)
•  salt and pepper
• 375  ml dry white wine
• 2  tablespoons rosemary, chopped
• 3  sage leaves, chopped
• 24  small potatoes (tiny , we use pink ones)
• 100  g  shredded parmesan cheese
• 4  slices  bread, crumbed
•  fresh parsley, chopped

Directions

1. Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
2. Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
3. Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
4. Return sauce to the lamb.
5. Sprinkle over the crumb/parmesan mix.
6. Return to the oven to brown (about 10 minutes).
7. Serve sprinkled with plenty of fresh parsley.