Ingredients
- 800g lamb neck fillet, cut into 2.5cm cubes
- 750g potatoes, peeled & cut into large chunks
- 12 shallots, peeled & left whole
- 250g Chantenay carrots
- 2 tbsp flour
- 2 tbsp olive oil
- 500ml hot water
- 2 bay leaves
- 1 sprig of rosemary
- 1 clove garlic, crushed
- 2 tbsp Worcester sauce
- Salt & freshly ground black pepper
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