Season lamb well.
Sear in hot oil until deeply browned. Remove.
In same pan, cook onion, carrot & garlic.
Add tomato purée → cook 1 min.
Deglaze with red wine → reduce slightly.
Add stock + herbs, return lamb.
Cover and cook: Oven: 160°C for 2.5–3 hours Until meat is falling off the bone
Remove lamb, reduce sauce to a glossy jus.
Mix cream, milk, garlic, seasoning.
Layer potatoes in buttered dish, seasoning each layer.
Pour over cream mix.
Bake at 180°C for 45–60 mins
Add cheese on top → finish until golden & bubbling
Gratin first (center or side)
Lamb resting against it
Spoon that rich jus all around
Finish with fresh rosemary
