Instructions

1. Place the water and salt into a bowl and whisk to dissolve
2. Once dissolved, add the diced lamb and allow to brine in this mix for 12 hours in the fridge
3. After the 12 hours, pass through a colander, rinse the lamb under cold water for 5 minutes then pat dry with kitchen paper.
4. Meanwhile, heat a casserole pot (with a lid, but lid removed) over a medium heat
5. Add a thin layer of vegetable oil, when hot add the star anise and onions
6. Cook the onions until lightly caramelised and remove the star anise and discard
7. Add the carrots, garlic, leeks and swede to the pot
8. Meanwhile wrap the herbs in a muslin cloth bag and tie with string
9. Add the herb bag to the pot and cook for 5 minutes
10. Add the lamb stock and brined lamb to the pot and bring to a simmer
11. Place in the preheated oven and allow to braise for 6 hours.
12. When ready to serve, remove the herb bag and serve in bowls, garnish with the mint and serve with thick cut buttered bread