Instructions

1. Heat a large pot over medium-high heat then add the oil. Tip: You can also use a large shallow cast iron casserole or braiser pot.
2. Once the oil is hot, add the lamb and brown meat on all sides. Remove the meat and set aside.
3. Lower heat to medium then add another drizzle of oil. Add the onion and cook, stirring occasionally, until softened. Add the garlic and cook for a further minute.
4. Add the red wine and scrape any brown bits from the bottom of the pan.
5. Add the carrot, celery and stir in the tinned tomato, stock and sugar. Add the bay leaves and thyme and season lightly with salt and pepper. Tip: Depending on the salt in your stock, it’s best to add only a very light sprinkling of salt, then add more, if needed, near the end of cooking.
6. Semi-cover the pot with its lid then reduce heat to medium-low and leave to cook for 1-2 hours, stirring occasionally, until sauce lamb is tender and the sauce has thickened.
7. Taste for seasoning and add more salt if needed.
8. Using the Kenwood Multipro Compact Food Processor slicer attachment, finely slice the potatoes.
9. Arrange the slices of potato on top on the lamb ragu in an oven proof dish or iron casserole dish you have been using.
10. Melt the butter and brush butter and oil over the top of all the potato.
11. Cook in a preheated oven at 180 degrees for 30 mins.
12. Remove from the oven and grate over a generous amount of parmesan and serve.