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Ingredients
- 20 g extra virgin olive oil plus extra to brush
- 3 garlic cloves
- 1 brown onion cut into wedges
- 100 g celery stalks cut into pieces (approx. 3 cm)
- 250 g carrot cut into pieces (approx. 3 cm)
- 150 g pancetta cut into pieces
- 2 sprigs fresh thyme leaves only
- 2 sprigs fresh sage leaves only
- 2 sprigs fresh rosemary leaves only
- ¼ tsp dried chilli flakes
- 2 dried bay leaves
- 200 g dry red wine
- 1200 g boneless lamb shoulder cut into pieces (approx. 6-7 cm)
- 1 tsp Chicken stock paste (see Tip)
- 50 g tomato paste
- 300 g tomato passata
- 1 - 2 pinches white sugar
- 1 - 2 pinches sea salt
- 1 - 2 pinches ground black pepper
- 1300 g potatoes peeled and cut into thick slices (approx. 1 cm)
- 150 g frozen peas
- 150 g cold water
- 1 tbsp cornflour
- Nutrition
- per 1 portion
- Sodium
- 410.9 mg
- Protein
- 44.5 g
- Calories
- 3987.8 kJ / 953.1 kcal
- Fat
- 57.4 g
- Fibre
- 10.5 g
- Saturated Fat
- 22.7 g
- Carbohydrates
- 59.4 g
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