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Ingredients

• 2 pounds lamb shoulder meat, cut into 1½- to 2-inch chunks
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• ⅔ cup all-purpose flour, divided
• 8 tablespoons unsalted butter (1 stick), divided
• 1 tablespoon canola oil
• 3 cups chopped onions
• 2 cloves garlic, roughly sliced
• 2 to 3 tablespoons fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1 cup full-bodied red wine
• 3 cups Chicken Stock (page 143)
• 1½ cups diced carrots
• 1½ cups diced parsnips
• 1 cup diced potatoes
• ½ cup sliced celery or fresh fennel bulb
• ¼ cup chopped fresh parsley
• 3 cups all-purpose flour
• 1½ tablespoons baking powder
• 1½ tablespoons sugar
• ¼ teaspoon salt
• ¼ teaspoon cayenne (or ½ teaspoon black pepper)
• ½ cup grated sharp white Cheddar cheese
• 1½ cups heavy cream, plus extra for brushing on scones

Description

Chow