Slow lamb and vegetable stew

Ingredients

• 500 g lamb shoulder, diced
• 2 carrots, chunks
• 2 potatoes, chunks
• 1 onion
• 1 tbsp tomato purée
• 500 ml unsalted stock
• 1 sprig rosemary
• 1 tbsp olive oil

Contains: None of the common allergens

Method

1. Brown the lamb in the oil; add the onion, purée, stock and rosemary.
2. Cover and cook at 160 °C for 2 hours; add the carrot and potato for the last 45 minutes.
3. Remove the rosemary. Shred your child's lamb and mash the vegetables a little; salt the adults'.