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Preheat oven to 325°F. Toss lamb in flour, shake away excess. Heat oil in a large Dutch oven and cook lamb until well browned all over. Add garlic to dish, cook until fragrant, but not colored. Add wine to dish and boil until almost evaporated. Stir in tomatoes, tomato paste and stock and bring to a boil. Cover dish tightly with foil and transfer to the oven and cook for 2 hours. Add orzo and zucchini to the dish, return to the oven and cook, covered, for a further 40 minutes or until tender. Stir in parsley and lemon zest. Serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables