Lamb, red wine and rosemary casserole

INGREDIENTS

• 650g/1lb 7oz boned shoulder of lamb
• 2 tbsp plain white flour, seasoned
• 1 tbsp olive oil
• 25g/1oz butter
• 1 tbsp tomato
• 300ml/½ pint red wine
• 300ml/½ pint chicken and beef stock
• leaves from 1 sprig of fresh rosemary
• 1 garlic
• 1 carrot
• 1 onion
• 2 celery
• salt
• freshly ground black pepper
• 4 large Maris Piper potatoes
• 75ml/2½fl oz fruity olive oil
• plus extra for greasing
• 2 tbsp roughly chopped fresh rosemary
• 1 tbsp roughly chopped fresh thyme
• 50g/2oz butter
• 750g/1lb 10oz red cabbage
• 2 tbsp redcurrant jelly
• 3 tbsp red wine vinegar
• 1 orange
• 250ml/9fl oz ruby port
• 85g/3oz raisins