3Turn your 5lt SC onto high to warm up
5Place all seasoned flour ingredients into a large bag and mix.
7Brown off the lamb in batches so it sears the meat and not stews it. I also brown off the bone too.
9Place seared meat (not the bone) into Flour mixture and give a good shake and empty it all (incl flour) straight into 5lt SC.
11Add Stock and Tarragon Vinegar and give a gentle stir and add bone if using it.
13Turn SC to LOW and cook for 6 Hours depending on your SC.
14Step 7. Remove bone, Thicken if needed. I didn't need to thicken with Slurry, It was a good thickness as it was.
18NOTE* you may think it's weird to add the meat to flour after searing but trust me this way works best for this recipe
Submitted by Brett Tyga Danvers
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