Ingreadient :

• 1 x 2kg shoulder lamb
• 2 large onions, peeled and halved or diced
• 300ml red wine
• 500ml chicken Stock
• Rosemary, few sprigs
• 1 bulb of garlic, halved
• mash butter cream
• 8 large carrots peeled
• 4 star anise
• 75g caster sugar
• 25g butter

Direction :

1. Preheat the oven to 170 degrees
2. Place the onions and halved garlic into a roasting tray, and top it with the lamb. Season well and pour in the wine, stock and rosemary. Cook in the oven for 2 to 3 hours.
3. Pop the meat, onions and garlic onto a board to rest. When cool enough, shred the meat and pop into an ovenproof dish. Heat the leftover liquid and thicken with the butter flour mix. Pour over the meat, and top with the mash.
4. Turn  the oven to 200c. Bake for 1 hour. Put the carrots, star anise and sugar in a pan, cover in water, then bring to the boil. Then, simmer for 20 minutes, add the butter and then, when melted, drain and serve with the stew.