Ingredients

Shoulder of Irish lamb, deboned Olive oil 200g garlic cloves, peeled 10 anchovy fillets 1 tablespoon tomato paste 700ml white wine 1 bouquet garni 1.5L lamb stock or chicken stock 10 baby turnips, cleaned and peeled 1 carrot, peeled and cut into 2cm dice 150g haricot beans, cooked Bunch of parsley Chopped bunch of mint, Chopped bunch of marjoram, chopped