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1
Cut the fat off the Lamb bones
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2
Then add them to a large pan of boiling water as much water to cover the lamb ribs and ends.
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3
Add the Salt and lemon juice, and boil then simmer with a lid on for 1/2 hour then remove lid and let it simmer away for the next 1/2 hour.
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4
While the lamb is cooking, Peel and Cut the carrots into small pieces .leave for later
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5
Cut up the onions, and fry in oil.
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6
When opaque add the Rosemary cut up small,
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7
Add the garlic and fry for 1 minute.
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8
Then add the wine turn hi and boil fast for 5 minutes.
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9
Add the passata and stir bring to the boil then add the boiling water stir in.
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10
Add the dried sage and stir in, turn off and put it aside for later.
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11
Check the boiling lamb near the end of the hours simmering, if the meat starts to come off the bone its ready.
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12
if not leave for a further 15 minutes
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13
Wash and cut potatoes and leave with the carrots
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14
Cut up the peppers and just add them to the cooling onion and tomato in the pan and stir in and leave.
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15
When the meat is tender and falling off the bone , remove the bones using tongs as its hot.
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16
And pick what meat you can off and put it back into the saucepan with the rest .
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17
There should not be any bones in the the lamb water, if you take the bones out , not any longrr or they will start to brittle and break off1.
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18
Throw all the bones away and add the tomato mix , carrots and potatoes, peas bring it all to the boil turn down and simmer for 20- 30 minutes.
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19
Near the end of the cooking mix the cornflour/starch with the cols water and mix add it to the Stew and stir will become a little thicker.
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20
Add another 1/2 teaspoon of black pepper mix and let it simmer for 10 mins.
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21
Serve Hot with Salt and Pepper to taste and some lovely Crusty Bread.
