Flour the lamb in a bowl while heating 1 teaspoon of olive oil in a Dutch oven over high heat. Once oil is smoking hot, brown the lamb on all sides. Remove from the pan and set aside. You can use a very large frying pan or wok if you don’t have an alternative.
Add a drizzle more olive oil to the pot and then add shallots once hot. Fry for 2–3 minutes until softened. Add mushrooms to the pot and fry for another 2 minutes. Add red wine and chopped tomatoes and bring to a simmer. Once dish has reached a simmer, reduce heat to low-medium.
Add chestnuts, cranberries and thyme and stir together. The dish should be at a low simmer. Leave to cook for 1 1/2 – 2 hours, until lamb is super tender.
Serve with potatoes (roasted or mashed).Yum! Or cool and refrigerate for up to 3 days and reheat.