Instructions: Melt the lard in a heavy pan add the onion and fry gently until transparent.

Add the ham or bacon fat celery and garlic and cook for 1 minute.

Add the meat marjoram and salt and pepper to taste.

Cook stirring frequently for 2 minutes.

Add the wine bring to the boil and simmer until reduced by half.

Add 300ml of the stock and the tomato puree.

Cover and cook very gently for 3 to 4 hours until the meat is tender and the sauce is thick and rich.

Stir occasionally and add the remaining stock a little at a time during cooking if the sauce reduces too quickly.

Meanwhile cook the celery in boiling salted water for 15 to 20 minutes until tender.

Drain and add to the stew just before serving or serve separately.

Serves 4

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