Ingredients

(serves 4)

Lamb Neck: Large dice  1KG

Flour                              3tbsp

Onions: Diced              2

100g, Butter                 100g

Carrots: Peeled and thickly sliced                           4

Lamb Stock                 800ml

Fresh Rosemary         2

Dried Thyme              2tsp

Dried Cranberries     100g

Frozen peas

Cinnamon                  1tsp

Red Wine                   30ml

Garlic clove                1

Parsnips: large chop 2

Medium potatoes: sliced                                            4/600g

Bay leaf                        2

Method

1. In a large bowl, mix the diced lamb and flour with salt until lightly dusted.

2. Preheat the Aquaforno to 190c with the pizza stone on.

3. Heat the oil in a non stick pan on top of the pizza stone and fry the lamb in a couple batches until nice and browned on all sides.

4. Add butter, and then the onions and carrots into the pan and cook out for a few minutes

5. Add garlic, thyme, rosemary and a bay leaf to the pan

6. Let cook for a minute then de-glaze with the red wine.

7. Place the lamb back in, add a sprinkle some more flour into the pan and make a roux with the butter.

8. Add all of the other ingredients and stir well

9. Bring to the boil and thicken. Then, transfer into a casserole dish

10. Close up the Aquaforno and feed with more fuel to reach temp again.

11. Slice the potatoes and arrange on top of the lamb mix

12. Place into the Aquaforno and cook for about 1 hour until lamb is nice and soft.