Procedure

In a large heavy bottomed pot heat the oil and begin to brown the lamb.Brown on all sides about 5 mins and then remove to a plate.

Add the onion and saute till soft.

Add some flour and butter to make a roux and cook about 5 mins.

Add the wine and stock and stir to dissolve the roux.

Add the lamb back into the pot and cook over low heat about 20 mins.

Add the potatoes and cook about 15 mins or until the potatoes are fork tender.

About 5 mins before serving add the mushrooms and serve.