2 large carrots cut into 2cm/1in slices
1 tsp lemon juice
12 shallots, peeled but left whole
few sprigs thyme
175g/6oz plain flour
2 tbsp plain flour
300ml/10½fl oz beef stock
salt and freshly ground black pepper
1 tsp soft dark brown sugar
pinch salt
1 tbsp tomato purée
1-2 tbsp vegetable oil
65g/2¼oz cold, unsalted butter, cut into 5-10mm/¼-½in cubes
25g/1oz unsalted butter
1 free-range egg, beaten, for glazing
65g/2¼oz cold lard, cut into 5-10mm/¼-½in cubes
1kg/2lb 4oz buffalo stewing steak, cut into 4-5cm/2in cubes
300ml/10½fl oz ale or stout