Tuscan Lamb Gratin with tomato and oregano

Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the extra-virgin olive oil and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.