Preparation time 15 minutes, cooking time 2 hours 30 minutes.

1. Toss lamb in flour, shake away excess  flour. Heat oil in large baking dish, cook lamb in batches until browned all over. Drain on absorbent paper.

2. Return lamb to dish, add onions, tomatoes, port, wine and stock. Cover, cook in moderate oven about 2 hours or until lamb is tender.

3. Return lamb from dish, keep warm. Simmer pan juices over heat until thickened slightly.

4. Serve lamb with pan juices, sprinkle with parsley.

Serves 8, per serving 25g fat, 1832kj.