Fry onion, carrots and celery in casserole.

While the vegetables are cooking, fry chipolatas in non-stick pan until browned.

Add chipolatas to casserole leaving fat in pan.

Fry lamb in chipolata fat until browned, removing any excess fluid to a bowl.

Add lamb to casserole.

Clean the non-stick pan with the wine bringing to a fierce boil and add to casserole.

Add fluid drained from lamb and a splash of olive oil to the casserole.

Top up with water if required until just covered and bring to a boil.

Cover and cook in an oven for 3 hours at 150°C, topping up with water every hour.

Serve with sautéd mushrooms, potatoes and parsley.