In a large fry pan, heat a little oil. Once hot, add onion, celery, carrots and cook for 3 minutes on a gentle heat.
SEAR THE LAMB
Add the lamb and sear for 2 minutes; season with salt and pepper. Add Red Wine and Garlic sauce, half the stock and bay leaf, and simmer for 30 minutes with the lid on.
SIMMER
After 30 minutes, remove the lid, add the remaining stock, and cook for a further 10 minutes.
PUT THE GREMOLADA TOGETHER
To make the gremolada, in a bowl combine chopped garlic, parsley, rosemary and lemon zest.
SERVE
Serve with a drizzle of Extra Virgin Olive oil, with potatoes and gremolada on top.
