Preheat oven to 160C.
Dusty lamb with flour and season well with salt and pepper. Heat 1 tablespoon oil in a large ovenproof saucepan over medium-high heat. Cook lamb, in batches, for 1-2 minutes each side, until browned. Remove and set aside.
Reduce heat to low-medium, add the remaining oil, onion, carrot, garlic and rosemary to the pan, season well with salt and pepper and cook for 6 - 8 minutes or until softened. Add the wine, pureed tomatoes and lamb and bring to the boil. Cover with a lid and bake, stirring occasionally for 2 hours or until the lamb is fork tender. Add the olives and lemon juice and taste for seasoning. Scatter over the lemon zest and parsley to serve.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1089 (91%)|
|Amt Per Serving||% DV|
|Total Fat 121g||161 %|
|Saturated Fat 54.2g||271 %|
|Monounsaturated Fat 50.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 150mg||46 %|
|Sodium 145.1mg||5 %|
|Potassium 355.5mg||9 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.6g|
|Protein 12.3g||18 %|
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Calories per serving: 1199
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