1/3 cup plain flour
1kg diced lamb leg
1/4 cup olive oil
8 eschalots, peeled
2 large carrots, peeled, roughly chopped
700g small chat potatoes, halved
3 cups beef stock
4 sprigs flat-leaf parsley
4 fresh bay leaves
Salt and freshly ground black pepper, to season
1 Tbsp cornflour
2 Tbsp water
Preheat oven to 180°C. Put flour in a shallow bowl. Lightly coat lamb in flour, then transfer to a large plate. Heat 1 Tbsp oil in a large deep ovenproof and flameproof casserole over a medium heat. When hot, add ¼ of the lamb and cook for 8 minutes or until browned on all sides. Transfer to a bowl. Cook remaining lamb, adding more oil as required.
Add eschalots, carrot and potato to dish and cook, stirring occasionally, for 8 minutes or until tender. Slowly add stock and stir to combine. Bring to the boil. Return lamb to casserole. Add parsley, bay leaves, and season. Cover and put in oven. Bake for 1 hour. Stir, then return to oven, uncovered, for 20 minutes or until lamb is very tender. Set casserole over a medium heat on stovetop. Combine cornflour and water in a jug. When stew comes to the boil, add cornflour mixture and stir until combined and sauce thickens. Serve.