600g of large dice boned lamb shoulder
1 large brown onion, sliced in half moons
2 leeks cut into 3cm round chunks
4 cloves garlic
1 fresh bay leaf
4 medium carrots (organic if possible) peeled and chopped in large chunks
4 waxy potatoes peeled and sliced in 1/2 cm slices
50g butter
60 ml extra virgin oil
140g of Mount Zero Farro
3 large sprigs of rosemary
5 sprigs of thyme
2 vegetable stock cubes water
Ingredients
Method
Place a caste iron type pot with a wide base and lid, over high heat. Add the oil and half the butter and brown the meat chunks well. Season, then remove the meat, add the onion and the sliced garlic and soften with a little butter. Add the rest of the butter and the carrots, leeks and the herbs and stir and cook for 3 mins, then add the potatoes and stir through the farro. Crumble over the stock cubes, add the lamb and cover with water. Bring to the boil and top with the lid and slip into a pre-heated oven at 170C for 1 hour 50mins. Cook until tender and the potato has broken down with lots of juices.
