stock:
2 onions
2 carrots
2 sticks celery
fennel tops
leek tops
bay leaf
star anise
stew
2 onions
lots of garlic
2 large carrots in big pieces
2 turnips in big pieces
etc.
1 can of tomatoes
herbs (rosemary)
bone the shoulder, carefully keeping the meat in one piece.
place bones in a large pot with 2 onions, 1 or 2 carrots, celery, a
few bits of fennel and leek, some star anise and a couple of bay
leaves. (and whatever other nice stock ingredients you fancy)
Cover with cold water, bring to a simmer, skim, and poach the bones
for 2-3 hours, skimming regularly.
Retrieve the stock and keep to one side.
Trim off as much of the larger pieces of fat from the meat as
possible. Chop it into large chunks.
Season very well and brown in the pot with olive oil. Put to one side.
Fry the onions and garlic in the oil and lamb fat in the pot. Add
remaining ingredients and stock.
Cook very slowly for 3-4 hours, skimming off the fat when you can be bothered.
