In a braiser or sauté pan, brown the lamb all over in the olive oil, along with the garlic and rosemary, over lively heat. Season well with the salt and pepper, after the lamb has had a chance to brown. Remove the garlic and rosemary. (Or leave them in if you like, for a more 'rustic' dish.) Add a splash of white wine and let it evaporate, turning the lamb so it is nicely coated as the wine reduces.

If using fresh tomatoes, it's best to skin them and remove the seeds. Slightly char the skins over an open flame as you would a pepper. The skin can then be easily slipped off. Cut the tomato in two and scoop out the seeds inside. Then roughly chop the flesh.

Add the tomatoes to the pan, lower the heat and cover.

Let the lamb braise for a good hour, or until the lamb is nice a tender and the tomatoes have melted and reduced into a thick, dark sauce.

Serve immediately.