2 x 1kg |
forequarter lamb legs, chopped through the bone at 4 cm intervals to give 12 pieces |
1 tablespoon |
salt |
1 tablespoon |
freshly ground black pepper |
1 cup |
extra-virgin olive oil |
12 |
garlic cloves |
1/4 cup |
fresh rosemary leaves, (discard the stalks) |
2 |
medium onions,, cut into 1 cm dice |
2 |
carrots, cut into 1 cm dice |
2 sticks |
celery, cut into 1 cm dice |
1 cup |
basil leaves |
2 |
large eggplants, (around 700 g total weight), cut into 2 cm dice |
2 cups |
white wine |
1 litre |
lamb or chicken stock |
1/2 cup |
chopped parsley to serve |