Ingredients

• 650g/1lb 7oz boned shoulder of lamb
• cut into 2cm/¾ inch cubes
• 2 tbsp plain white flour
• seasoned
• 1 tbsp olive oil
• 25g/1oz butter
• 1 tbsp tomato puree
• 300ml/½ pint red wine
• 300ml/½ pint chicken and beef stock
• leaves from 1 sprig of fresh rosemary
• finely chopped
• 1 garlic clove
• crushed
• 1 carrot
• cut into 1cm/½in dice
• 1 onion
• cut into 1cm/½in dice
• 2 celery sticks
• cut into 1cm/½in dice
• salt
• freshly ground black pepper
• 4 large Maris Piper potatoes
• 75ml/2½fl oz fruity olive oil
• plus extra for greasing
• 2 tbsp roughly chopped fresh rosemary
• 1 tbsp roughly chopped fresh thyme
• salt
• freshly ground black pepper
• 50g/2oz butter
• 750g/1lb 10oz red cabbage
• cored and thinly sliced
• 2 tbsp redcurrant jelly
• 3 tbsp red wine vinegar or sherry vinegar
• 1 orange
• finely grated zest and juice
• 250ml/9fl oz ruby port
• salt
• freshly ground black pepper
• 85g/3oz raisins

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
• Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat
• stirring now and then
• until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
• Add the tomato puree and red wine to the pan and bring to the boil
• scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock
• rosemary
• garlic and diced vegetables.
• Add a little seasoning
• cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker
• cook on auto for about eight hours).
• Remove from the oven and check the seasoning.
• To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
• First slice the potatoes (no need to peel them) about two mm thick
• either by hand
• if you can trust your hand and knife co-ordination
• or on a mandolin slicer. Dump the potatoes into a large bowl
• without washing
• and add the olive oil and herbs.
• Toss well with your hands
• making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
• Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random
• and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
• Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
• To make the cabbage - melt the butter in a large ovenproof saucepan.
• Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
• Add the vinegar
• orange zest and juice
• the port and some seasoning. Bring to the boil
• cover and simmer gently for approximately one hour or cook in an oven
• preheated to 160c/325F/Gas 3.
• Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender.
• Either serve straight away
• keep warm in a low oven for up to one hour or cool and reheat.