Preheat the oven to 200°C/400°F/Gas mark 6.
Season the lamb shoulder with salt and pepper. Heat a large casserole dish over a medium heat, add the olive oil and the lamb and fry on each side until browned. Finely slice the onions, finely chop the garlic and roughly chop the carrots. Remove the lamb and set aside. Add the onions, garlic and carrots and sweat for 5–10 minutes, until softened.
Return the lamb to the casserole, then add the rosemary and red wine and simmer until reduced by half. Add the beef stock, return to a simmer, then transfer to the oven and cook for 2 hours.
Remove the lamb from the pan and allow them to cool enough to handle. Season the sauce with salt and pepper and set aside. Tear the meat apart using a fork, then place it in the medium casserole with the vegetables and mix it all together.
Meanwhile, cut the potatoes into chunks. Bring a pan of salted water to the boil, add the potatoes and cook for 12–15 minutes, or until tender. Drain well, then return the potatoes to the pan and return to the heat for a few seconds to drive off any excess moisture. Remove the pan from the heat and mash the potatoes until smooth. Add the cream and butter and mash again until smooth, then season with salt and pepper.
Spoon the mashed potatoes over the lamb in the casserole dish. Return to the oven and cook for another 20 minutes until hot, golden and bubbling.
Preheat the oven to 200°C/400°F/Gas mark 6.
Season the lamb shoulder with salt and pepper. Heat a large casserole dish over a medium heat, add the olive oil and the lamb and fry on each side until browned. Finely slice the onions, finely chop the garlic and roughly chop the carrots. Remove the lamb and set aside. Add the onions, garlic and carrots and sweat for 5–10 minutes, until softened.
Return the lamb to the casserole, then add the rosemary and red wine and simmer until reduced by half. Add the beef stock, return to a simmer, then transfer to the oven and cook for 2 hours.
Remove the lamb from the pan and allow them to cool enough to handle. Season the sauce with salt and pepper and set aside. Tear the meat apart using a fork, then place it in the medium casserole with the vegetables and mix it all together.
Meanwhile, cut the potatoes into chunks. Bring a pan of salted water to the boil, add the potatoes and cook for 12–15 minutes, or until tender. Drain well, then return the potatoes to the pan and return to the heat for a few seconds to drive off any excess moisture. Remove the pan from the heat and mash the potatoes until smooth. Add the cream and butter and mash again until smooth, then season with salt and pepper.
Spoon the mashed potatoes over the lamb in the casserole dish. Return to the oven and cook for another 20 minutes until hot, golden and bubbling.
