Pre heat oven to 160°C.

Add half the oil to a frypan over high med-heat and brown the chops on each side.  You just want to seal them, don’t cook through.  Set these aside.

Add the remaining oil and the bacon, onion, garlic, carrots and celery and cook for 5-7 minutes until they just start to caramelise.

Pour in the red wine to deglaze any sticky bits off the bottom of the pan, bring to the boil and simmer for 2 minutes.

Place the lamb into a large casserole dish with a lid, top with the bacon mixture, tomatoes, stock and herbs, cover and cook for 2 hours.

Stir occasionally and add a little water or more stock if it starts to look too dry.

Once cooked, carefully lift out the lamb chops onto a plate.  Shred the meat with a fork and discard the bones.  Be careful no bones have been left in the sauce.  Remove any stalks from the herbs.

Serve with pasta, polenta or mashed potato and sprinkled with fresh parsley.