Lamb Ragù - cooking recipe

Ingredients

1 (2 1/4 lb) boneless lamb leg or shoulder, cut into 4 or 5 chunks
1 None carrot, peeled, chopped
3 None anchovies, chopped
5 sprigs fresh thyme
1 None bay leaf
5 None black peppercorns
2 tbsp olive oil
2 None onions, roughly chopped
5 cloves garlic, peeled
1 cup red wine
1 2/3 cups lamb or chicken stock
2 tbsp tomato paste
1 tbsp cornstarch mixed with 1/4 cup water
None None mashed potatoes, sweet potatoes or pasta, to serve
None None chopped fresh flat-leaf parsley leaves, for garnish

Preparation

Preheat oven to 275\u00b0F. Coat lamb with oil and season.
Heat a large frying pan over high heat. Working in batches if necessary, sear lamb on all sides. Transfer to a Dutch oven. Add carrot, anchovies, thyme, bay leaf and peppercorns.
Remove excess fat from frying pan and reduce heat to medium. Add olive oil, onions and garlic. Cook, stirring, for 5 mins, or until starting to brown. Add wine, stock and tomato paste. Simmer for 1 min. Stir in cornstarch slurry and cook until thickened slightly. Spoon everything carefully over lamb, cover and bake for 3 hours, or until lamb shreds easily.
Remove from oven and season. Shred lamb into chunks. Strain cooking liquid through a fine-mesh sieve into a saucepan. Simmer for 5-10 mins, or until reduced to a pouring sauce. Add meat back in.
Serve ragu over mashed potatoes or sweet potatoes or pasta and sprinkled with parsley.