Ingredients:
- 2 tbsp. olive oil
- 1 1⁄2 lb. trimmed lamb shoulder, cut into 1/4″ cubes
- 2 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- 1 large carrot, finely chopped
- 1 large yellow onion, finely chopped
- 2 tbsp. tomato paste
- 1⁄2 cup red wine
- 1⁄2 cup beef stock
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 (15-oz.) can whole peeled tomatoes in juice, crushed by hand
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. russet potatoes, peeled
- 1⁄2 cup heavy cream
- 8 tbsp. unsalted butter