Ingredients
- 1 onion 1 cm (diced)
- 2 sticks celery 1cm (diced)
- 2 carrots 1cm (diced)
- 1 garlic head
- Rock salt
- 1 leek
- Bay and thyme
- Black peppercorns
- Large bunch of Rosemary
- 1 bottle of white wine
- 1/3 tin tomato paste
- 1 lamb shoulder
- 1 litre of chix stock
- 1 litre of veal stock
Method
- Trim the excess fat off the shoulder and cut into small pieces roast in a hot pan till golden brown
- Roast veg
- Add tomato paste and cook out
- Add white wine and reduce until sticky
- Add the shoulder
- Cover with stock and cook out for 2 hours on a medium heat
- When the shoulder is cooked spoon the mixture into individual oven proof dishes (make sure they all have equal amounts of meat and veg in )
- Cover with thinly sliced potatoes brush with clarified butter and bake in the oven for 15-20 minutes
