Lamb with tomatoes and capers

Serves 2 to 4

6oo grams braising lamb (I used rolled pieces of breast of lamb, but lamb shanks would work well)

1 large onion, sliced

3 cloves of garlic, roughly chopped

300 grams tomatoes, skinned and roughly chopped

1 glass white wine

1 tablespoonful capers

2 bay leaves

olive oil, salt, pepper

Soften the onion in some olive oil in a heavy pan for about 10 minutes.  Turn up the heat briefly and add the pieces of lamb to brown.  Add all the other ingredients, bring to the boil and simmer for an hour or and hour and a half, depending on the toughness of the meat.

Serve with rice and a glass of red wine.