Add marinade to lamb then rub well, ensuring all pieces are coated.

Place in a ziploc bag or airtight container then place in the refrigerator to marinate from 24 to 48 hours.

Bring lamb back to room temperature before cooking.

Place 3 tablespoons of oil in a pan on medium heat then sear each piece of lamb for approximately 1 minute on each side or until a crust is formed.

Transfer pieces onto a plate or tray.

Add one tablespoon of oil to pan then sauté crushed garlic for 30 to 45 seconds on medium heat.

Deglaze pan with red wine then add rosemary and lamb to the pan.

Top up with water. You can add more water if needed to ensure all the pieces of lamb are submerged in liquid.

Add a few dashes of Angostura Aromatic Bitters to the pan then season with salt and black pepper to taste.

Cover with aluminum foil then bake in a preheated oven at 350 degrees for 90 to minutes to 2 hours.

Remove lamb and rosemary stalks from the pan.

Transfer braising liquid to a bowl then or a blender then blend until smooth.

Strain mixture back into the pan then add cornstarch slurry.

Simmer until mixture is thickened.

Serve lamb with drizzled with gravy.

Enjoy!