Francesco Mazzei’s Welsh Lamb breast stew

Method

In a wide enough saucepan, sweat the diced vegetables over a medium heat with some olive oil and the bay leaves.
Meanwhile, dice the lamb breast and season with salt and pepper.
Sear the lamb in a frying pan on a medium/high heat with some olive oil and the rosemary.
Finely chop half of the garlic cloves and stir into the vegetables. Slightly crush the remaining garlic cloves and add to the lamb.
Once the lamb has seared nicely, remove it from the pan and add it to the vegetables and fry for a couple of minutes.
Pour in the white wine and let it reduce completely.
Add the ‘nduja, tomato paste, vinegar, honey, and half of the stock. Let it simmer between 1 hour and 1 hour and a half, covered with a lid, adding more stock during cooking if it gets too dry.
Check if the meat is tender and make sure the sauce is neither too runny nor too thick. Adjust with salt and pepper if needed.
Serve with pumpkin mash and cavolo nero or alternatively buttery mashed potato.