Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Season lamb with salt and pepper.

Step 3

Add 1 tablespoon of oil to the oven heat up over medium heat, sauté the bacon stir so it doesn't burn, until crispy then remove.

Step 4

Add the other tablespoon of oil to the Dutch oven, brown the lamb roast on all sides, remove.

Step 5

Add the garlic, onion, carrots, celery, brown while stirring return the bacon and lamb to the oven, add white wine, bring to the boil for about 2 minutes.

Step 6

Add the pureed tomatoes and parsley, combine.

Step 7

Cover and bake in the preheated oven for 2 1/2 hours.

Step 8

Bast and scrape the sides of the oven 2 to 3 times during cooking. This will give you moist lamb and a rich decadent sauce. If required add some water halfway through cooking.

Step 9

If using quartered whole tomatoes add them halfway through cooking, they will then retain their shape for serving.

Step 10

When cooked remove from the Dutch oven and let sit for 5 minutes before slicing.

Step 11

Remove any fat floating on the surface and spoon some of the sauce of the lamb before serving.

Step 12

Garnish with parsley and serve. Enjoy!