To begin, remove and save the bone from the lamb chop and cut the meat into strips. You can also use veal cutlets or sirloin steak if you prefer.

Next, heat a splash of oil in a pot. When it’s hot, brown the bones.

When the bones have been browned, add flour and fry for 2-3 minutes. Add wine and let the alcohol reduce.

Next, add water, season and let the mixture boil.

While the sauce is cooking, cut the leek into slices and the carrot into sticks. Sauté the leek and carrot over high heat for 2-3 minutes; add the shrimp and sauté for another minute; season and set aside.

It’s time to salt and pepper the meat; then sauté it in a pot until golden-brown.

When the sauce has reduced by half, pass it through a colander and add it to the meat. Next, add the honey and let everything simmer for 5 minutes. Finally, add the vegetables and the shrimp to the pot and let it cook for another 5 minutes.

The only thing let is to plate the food and top with some sesame seeds and freshly chopped chives. Bon appetit!