100ml |
grapeseed or olive oil |
150g |
unsalted butter |
2kg |
boned lamb neck or shoulder, cut into 5 cm cubes |
200g |
onions, diced |
200g |
carrots, diced |
1 tablespoon |
plain flour |
250ml |
dry white wine |
4 |
tomatoes, diced |
1 |
turnip, peeled and diced |
1 |
rosemary sprig |
1 |
thyme sprig |
1 |
bay leaf |
4 |
garlic cloves, roughly chopped |
750ml |
Veal Stock |
or 750ml |
Chicken stock |
|
salt flakes |
|
freshly ground black pepper |
250g |
french shallots, trimmed and peeled |
1 teaspoon |
granulated sugar |
1kg |
new, small nicola or kipfler potatoes |
300g |
baby carrots, peeled |
300g |
baby turnips, peeled |
80g |
peas |
|
crusty bread, to serve |
|
Mashed potato, to serve (optional) |
or |
see method for ingredients, to serve (optional) |