INGREDIENTS

INSTRUCTIONS

Pre heat the oven to 175C. Take the blade bone out of the lamb and the
knuckle, then divide up the meat into 4 pieces.
In a casserole pan, add the goose fat and wait until it has melted
then season the meat and add it to the fat to fry off. The lamb needs
to be seared so wait until the lamb pieces are crusty and brown on
both sides. Use a pair of tongs to help turn the meat. Once the meat
is seared on both sides, remove the 4 pieces and place on a plate.
In the same casserole dish, add the carrots, onion, garlic, bay
leaves and peppercorns and stir them all in the juices of the lamb.
Let the vegetables caramelise and soften until the goose fat turns
golden. Add the red wine which deglazes the pan and then return the
lamb to the pot. Add the stock and tomato puree and stir. Bring
everything to the boil then put the lid on and place in the oven to
cook slowly for 2 hours.
When ready, take the pot out of the oven and using a pair of tongs,
remove the meat and leave it to stand on a plate. With a ladle take
off the fat from the surface of the liquid remaining in the pot and
then pass the stock and vegetables through a moule.
In a heated pan, add the cranberry juice and the dried cherries, bring
everything to the boil and add in the vegetables and sauce. Stir
everything together well and serve on a plate with the lamb. Garnish
with some parsley.
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