Agnello alla Cacciatora (Italian Lamb Stew with Tomato, Wine and Rosemary)

• 1 large Yellow onion
• 6 cloves Garlic
• 2 sprigs Fresh rosemary
• 900 g Lamb stew meat
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Olive oil
• 250 ml Dry White Wine
• 700 ml Tomato passata

1. Finely slice the onion. Lightly crush the garlic cloves with the side of a knife and strip the rosemary leaves from the sprigs.
2. Season the lamb all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat, then brown the lamb in batches until well coloured, 6 to 8 minutes per batch.
3. Reduce the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until softened and lightly golden.
4. Add the garlic and rosemary and cook for 1 minute until fragrant. Pour in the wine and simmer for 3 to 4 minutes to reduce slightly.
5. Stir in the passata, bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes, stirring occasionally. The lamb should be tender and the sauce thickened enough to coat a spoon.
6. Uncover and simmer for 8 to 12 minutes to reduce the sauce to a rich consistency. Taste and adjust with a little more salt and pepper if needed, then serve hot with the sauce spooned over.

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