Braised Lamb Nicoise

1/2 large mild onion, sliced

2 bulbs fennel, trimmed & sliced

1 clove garlic, crushed

30ml (2 tbsp) olive oil

knob of butter

550g (1 1/4lb) diced leg of lamb

450g (1lb) plum tomatoes, skinned & chopped

zest & juice of 1 orange

30ml (2 tbsp) crushed sun-dried tomatoes

salt & pepper

2 large sprigs of fresh rosemary

10 pitted black olives (optional)

1) Fry onion, fennel & garlic in olive oil and butter for about 10 mins until lightly browned. Drain & remove from pan.

2) Turn up heat and brown meat in pan.

3) Add tomatoes, orange zest & juice, sun-dried tomatoes & seasoning. Return onion & fennel to pan. Stirring, bring to the boil.

4) Spoon into a large casserole dish. Add rosemary. Cover & cook in a preheated over 180C/350F, gas mark 4, for 1/2 hour.

5) Uncover and cook for a further hour or until the meat is tender. Stir occasionally.

6) Remove rosemary, add olives and return to oven for 5 mins.

7) Garnish with plenty of chopped parsley