Braised shoulder of lamb with garlic mashed potatoes

2 kg lean shoulder of lamb

2 large sprigs fresh rosemary

150ml got lamb stock

300ml red wine (full-bodied)

2 tbs runny honey

2 sticks celery (roughly chopped)

2 large carrots (peeled and roughly chopped)

2 medium onions (peeled and quartered)

2 tbs sunflower oil

Salt and freshly milled black pepper

1 kg Maris Piper potatoes (peeled and quartered)

2 tbs butter

200ml single cream

4 cloves garlic (peeled and finely chopped)

Salt and freshly milled black pepper

Pre-heat oven to 170º C (150º C fan).

In a large frying pan heat the oil, season the lamb and cook on both sides until brown (3-4 minutes).

Transfer the lamb to a large lidded casserole (2.8 litres) or a similar dish.

Cook the vegetables in the frying pan for about 3-4 minutes until soft then put them in with the lamb.

Add the honey, wine, stock and rosemary. On the hob, bring this to the boil.

Remove from heat, cover tightly and cook in the oven for about 3 hours.

Turn the lamb over half way through the cooking time.

In a large frying pan gently cook the garlic in the butter then set aside.

Boil the potatoes in salted water until soft, drain and transfer to a large bowl.

Add the garlic and mash thoroughly, then add the cream and whisk it all together until smooth.

Generously season with the pepper, mix this in and keep warm until required.