• 1 packet Aoste Pepperoni Salami, cut into thin slices
  • Neck or best end of lamb
  • 4 tbsp olive oil
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g whole pitted black olives
  • 2 bunches rosemary
  • 250ml red wine 275ml
  • lamb stock 1/2 tsp sugar
  • 1 bayleaf
  • 50g butter
  • 2 tbsp plain flour
  • Cut the lamb into 7cm chunks and lightly dust with flour. Heat the oil in a large pan and seal the lamb on all sides until golden brown.
  • Remove lamb from pan and add the butter and all the chopped vegetables to the pan. Cook over a gentle heat for about 7 minutes until soft then add the sugar, rosemary and Aoste Pepperoni Salami. Stir for a further 2 minutes, then add the red wine.
  • Bring to the boil, add the stock and bring back to the boil. Reduce the heat to the lowest possible setting, add the olives and lamb, cover with foil and cook over a gentle heat for at least 20-30 minutes. Serve with potatoes, rice or braised greens.