Agnello in Umido con Piselli (Italian Lamb and Pea Stew)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 900 g Lamb shoulder, boneless
• 2 cloves Garlic
• 2 tbsp Tomato purée
• 250 ml Dry White Wine
• 400 g Canned chopped tomatoes
• 250 ml Water
• 2 sprigs Fresh rosemary
• 250 g Green peas

1. Heat the olive oil in a Dutch oven over a medium heat. Finely chop the onion, carrot and celery, then add them with a pinch of the salt and cook for 10 to 12 minutes until softened and sweet.
2. Meanwhile, cut the lamb into bite-sized chunks and season with the remaining salt and the black pepper. Increase the heat to medium-high, add the lamb and cook for 6 to 8 minutes, turning, until lightly browned.
3. Crush in the garlic and stir for 30 seconds until fragrant. Stir in the tomato purée and cook for 1 minute to take the raw edge off.
4. Pour in the white wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes until the wine has reduced by about half.
5. Add the chopped tomatoes and water, then tuck in the rosemary sprigs. Bring to a gentle simmer, cover with the lid slightly ajar, and cook on a low heat for 60 minutes, stirring occasionally, until the lamb is tender.
6. Stir in the peas and simmer uncovered for 10 to 12 minutes until the peas are tender and the sauce is glossy. Remove the rosemary sprigs, taste and adjust seasoning, then serve hot with plenty of sauce.

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