4 lamb drumsticks

1 big onion

1 bulb of garlic

1 carrot

1 ripe tomato

1 bunch of parsley

1 clove

salt, pepper, juniper

3 l beef stock

1/4 l red wine

salt, pepper

150 g butter in cubes

500 g potatoes

25 g butter

olive oil

1 tbsp of minced parsley

salt and pepper

Season the drumsticks with salt and pepper and place into a pot with a little oil to brown them. Remove and set aside.

Get rid the oil and pour the rest of the olive oil and the vegetables, parsley, stock, and red wine on a low fire.

Place the drumsticks in and cook for about 1 hour. (20 minutes for a pressure cooker).

Strain the gravy. Pour it in the pot, add the butter for shine.

Prepare the vegetables separating

the unpeeled garlic, and cutting up the vegetables into medium sized pieces. Make a "bouquet garnie" with the spices, in a small gauze bag.

In a pot with a lot of water and some salt, place 4 potatoes until sotf.

Peel them and in a bowl mash them with a fork, to leave small lumps, helping it along with virgin olive oil.

Add the minced parsley.

Finally place some Maldon salt on top to decotate.

Assemble the lamb drumsticks on a plate accompanied by the broken potatoes.

Pour the sauce around it and sprinkle with the parsley and Maldon salt and grind some black pepper over it.