Greek Lamb Stew

Preheat oven to 160. Into large casserole dish or pan pour 3 Tablespoons Olive Oil and brown 1.Kg of boned shoulder of lamb in batches over a high heat, and remove with slotted spoon. Cook 300Gm of finely chopped Onion with a little salt in oil until translucent. Add 2 cloves of minced Garlic, 1 stalks finely chopped Celery, leaves of 1.5 sprigs of Thyme, 1/3 teaspoon Oregano. Then re-add Meat to a layer of about half this mixture, cover with reaming onions etc. Add 2 Bay leaves, 1 large Carrot cut lengthways, 1 can chopped Tomatoes, 150mils Water, 1/3 bottle dry White Wine, if more water need add as excess fluid is used to cook Pasta. Bring to boil and remove any scum and let bubble for 3 minutes, Put on lid and cook in oven for 2 to 2 1/2 hours until meat tender. Remove carrots and eat (cooks treat) & Bay leaves. Season to taste. If not using immediately let cool and remove fat of top.

Cook 200Gm of Pasta (ditalani or macaroni) until almost cooked and drain and add to piping hot stew making sure there is just enough bubbling juices to cover pasta, as it will adsorb some of the juices. in a couple of minutes to pasta should be cooked. Crumble of 1000Gm of Feta and season with chopped Parsley, Oregano or Basil stir and people can sprinkle it on as they like. Serve in shallow soup bowls.