Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato pur?e, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.