2 carrots, roughly chopped
2 carrots, shredded
录 celeriac, shredded
3 sticks celery, cut into small batons
陆 fennel bulb, shredded
10 garlic cloves, peeled and left whole
2 onions, quartered
1 stick rosemary
1 sprig tarragon, leaves finely chopped
1 tbsp Dijon mustard
380g/13oz plain flour, plus extra for dusting
1 tbsp wholegrain mustard
2 tbsp balsamic vinegar
2 bay leaves
salt and freshly ground black pepper
1 tbsp olive oil
1 tsp fine salt
2 tbsp tomato pur茅e
2 tsp cider vinegar
520g/1lb 3oz butter, diced and chilled
1 free-range egg, beaten
1 x shoulder of lamb on the bone (about 2.25kg/5lb 8oz)
500ml/18fl oz lamb stock
250ml/9fl oz red wine