Ingredients:
4 lamb steaks
2 carrots, sliced
2 large shallots, finely chopped
1 small clove of garlic (optional)
100g chestnut mushrooms
1tsp tomato purée
2 heaped tsp of cornflour
400-500ml lamb stock
Rosemary, salt, pepper to taste
2 bay leaves
Tbsp of oil
Method:
Fry the meat in hot oil to seal in the flavour. Reduce the heat and gently fry the shallots until soft.
Mix the cornflour with the tomato purée and a little stock to make it easy to mix in.
Place all the ingredients in the casserole and cook in a warm oven (180C) for about 1h30. Check the sauce once or twice during cooking. If it's too thin, add some cornflour (mixed with a little sauce so it integrates well), if it's too thick add some stock or even a little red wine!
Serve with baked potatoes and green beans.