- 1.6kg boneless lamb leg, cut into 2 pieces
- ¼ cup vegetable oil
- 4 medium carrots, peeled and chopped
- 12 eschalots, peeled
- 4 bay leaves
- 1 tsp dried thyme
- 1L chicken stock
- 1L beef stock
- 4 medium potatoes
- salt flakes and freshly-milled black pepper
1 Preheat oven to 150°C. Toss the lamb in half the vegetable oil, then sear in a large saucepan over a high heat for 5 minutes, until well-browned. Add the carrots, eschalots, bay leaves and thyme, then cook for 5 minutes, stirring often, until aromatic.
2 Pour in the stocks, then add enough water to cover completely, then bring to a boil. Dice three potatoes and mix in, then season with salt and pepper. Transfer to the oven and bake for 2 hours, until the meat is tender.
3 Pour the liquid into a second saucepan and boil to educe by half, then shred the meat and mix back in. Finely slice the remaining potatoes and arrange on top of the mixture. Drizzle with the remaining oil and bake for another hour, until the potato slices are browned, the serve.