Ingredients

4 kg Australian lamb shoulder
140 g onion, finely chopped
20 g tomatoes, chopped
20 g sage, finely chopped
20 g rosemary, finely chopped
40 g chilli, seeded and finely chopped
1 litre white wine
2 litre lamb stock
2 bay leaves
200 g breadcrumbs
300 g grated parmesan cheese
3 kg patole, trimmed and empty in the middle
200 g wild mushrooms, trimmed
50 g garlic
150 ml black bean sauce
1 kg mixed baby vegetables, peeled and trimmed
20 g lemon thyme
300 ml oyster sauce
250 g semolina pasta
1 litre milk
100 g flour
100 g butter
5 g nutmeg
20 g fresh basil

Description

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