|Olive oil||3 Tablespoon|
|Celery sticks||2 , chopped|
|Pickling onions||12 Ounce (375 Gram)|
|Boneless leg/Shoulder of lamb||2 Pound, cut into serving pieces (1 Kilogram)|
|Rosemary sprigs||2 , chopped (Plus Extra To Garnish)|
|Chicken stock||3⁄4 Pint (450 Milliliter)|
Heat the oil in a flameproof casserole, add the celery and onions and fry gently for 5 minutes.
Add the meat, the rosemary and the bay leaves.
Season to taste.
Fry over moderate heat until the meat is browned on all sides.
Stir in the stock and just enough water to cover the meat.
Cover the casserole and simmer for 1 hour or until the meat is tender.
Discard the herbs before serving.
Serve hot, garnished with rosemary.