1 2/3 kg lamb shoulder
1 brown onion
3 cloves garlic
1/4 cup olive oil
2 tbsp rosemary leaves
2 tbsp thyme leaves
3/4 cup red wine
375 ml salt-reduced beef stock
500 g kipfler potatoes
1/4 savoy cabbage
2 tbsp currants
1/2 cup frozen peas
1/4 cup pecorino or parmesan cheese
1 tbsp white balsamic vinegar
1/4 cup mint leaves
Switch lamb shoulder for lamb leg.
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