1. Season the lamb and sear it in hot oil.
2. Add the diced onion, carrots and garlic.
3. Stir in the tomato paste, pour in the red wine and stock.
4. Add the rosemary, cover and braise over low heat for 2-2.5 hours.
5. Season with salt and pepper. Serve with mashed potatoes.
Tip: The long braise makes the meat fall off the bone.
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