Method

1. For the lamb, sear in a casserole dish in the olive oil until well browned.

2. Remove and add the onion and garlic and tomatoes.

3. Cook for a minute or two and add the lamb.

4. Add the stock, red wine, bay leaves and olives and thyme.

5. Cover and cook in the oven at 180/350/Gas 4 for two hours. The lamb should be almost falling off the bone.

6. Meanwhile, fry the carrot, onion and celery with the olive oil for a few moments then add the chicken stock and tomatoes, bay leaves and lentils.

7. Simmer until the liquid has gone and the lentils are tender. Add a splash more oil and the lemon juice.

8. Take the lamb out, reduce the stock for a moment and flake off some big chunks of lamb.

9. Place a pile of lentils in a rustic dish and pile the lamb on top. Spoon the sauce around and over and serve.