Ingredients
60g Dripping
60g Middle neck
1kg shoulder lamb (prepared for stewing)
250g Brunoise Carrot
250g Brunoise Onion
75g flour
1tblsp Tomato puree
2L Fonds Brun
1 Bouquet Garni
1 clove garlic crushed
20 turned potatoes
20 button onions
Chopped parsley
Preparation
Heat the dripping, season then sauté meat on both sides, place in a braising pan.
Sauté the brunoise in the same fat and add to the meat.
Mix in flour and place in a hot oven for approx. 10 minutes.
Add the puree then enough stock to cover the meat, add the Bouquet Garni and garlic, adjust the seasoning.
Bring to the boil cover then skim, place in a moderate oven for around an hour.
Remove meat to a clean pan, brown the onions in a little fat, add with the potatoes to the meat.
Remove fat from sauce, adjust consistency and seasoning. Strain into the meat and garnish.
Bring to the boil and place in the oven at a low-medium heat for an hour.
slightly modified from practical professional cookery
