1.
Preheat your oven to 160°C.
2.
Season your lamb with salt and pepper. Heat a large drizzle of olive oil (1½ tbsp) in a large pot or dutch oven over medium high heat.
3.
Brown the lamb on both sides and then remove to a plate.
4.
Add the onion, carrots and garlic and cook until the onions are soft and translucent, about 4 minutes.
5.
Add the other vegetables and tomato paste and stir.
6.
Add the can of tomatoes, beef stock and herbs to the pot.
7.
Add the lamb back in, bring to a boil, and then cover and place in the oven. Cook for about 2 hours.
8.
Remove from oven and transfer the meat and vegetables to a plate.
9.
Keep the liquid in the pot and bring to a boil to reduce.
10.
Add the reduced sauce to the plate.