Place diced meat into a plastic bag, add seasoned flour and shake to coat evenly.
Heat ½ the oil in a large frypan over high heat. Cook lamb in batches for 4-5 minutes or until well browned on all sides, adding remaining oil if needed. Remove from frypan and set aside.
Add onion and garlic to same frypan and cook for 2-3 minutes or until onion is translucent. Pour in wine and allow to reduce by half. Return lamb to frypan and stir in Leggo’s Tomato Paste, stock, tomatoes and rosemary.
Bring to the boil then reduce to a simmer and cook covered for 1½ hours or until tender, stirring occasionally.
Remove rosemary sprig and season to taste. Serve with mashed potatoes and seasonal green vegetables.