Irish Lamb Stew

In a heavy-bottomed pot, heat 2 tbsp of butter and add the lamb shank pieces cut into cubes.

Brown the meat well until it has released all its liquid.

Add 1 onion, 1 clove of garlic, 2 carrots, a few broccoli florets and 200 g of mushrooms, then sauté.

When the sauce has reduced well, add 2 tbsp of flour to thicken the sauce.

When the roux has set well, add 1 and 1/4 glasses of water.

Add the salt, a little black pepper and cinnamon, 1 tsp of tomato paste, 1 bay leaf and fresh thyme.

Let it cook over low heat until everything is very tender and the sauce has reduced well.

Prepare the mash with 1 kg of boiled potatoes, butter, crème fraîche, salt, pepper and nutmeg. Serve with the stew.