3kg lamb (shoulder or neck), remove meat from the bones

Stock:
1 carrot, cut into chunks
1 onion, roughly chopped
1 whole garlic bulb, cut in half

pinch salt and pepper
oil
1 carrot, cut into cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters and seeds removed
Handful of fresh Bouquet Garni
Glass of white wine
12 baby carrots, peeled and stem trimmed
12 baby potatoes, peeled
12 baby turnips, peeled
12 spring onions, peeled and trimmed

METHOD

To make the stock, place the lamb bones, carrot, onion, and half of the garlic in a saucepan and cover with cold water. Place the lid on the saucepan and bring to the boil.

Cut the meat into cubes or chunks, add salt and pepper and fry until brown. Transfer to a large saucepan or an ovenproof dish.

In the same frying pan, fry the carrot, onion, tomato, the other half of the garlic, bouquet garni and the white wine for about 2 minutes.

Transfer to the saucepan and cover the meat and vegetables with the stock and place in the oven on a low heat of 120ºC/Gas Mark 1 for 1½ hrs.

Half way through the cooking time, remove the garlic and discard.

Add the baby carrots, potatoes, spring onions and turnips about twenty minutes before the end of cooking time.

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