recipe and image: James Steufix
- 4 pounds deboned lamb shoulder,
- cut into 2-inch pieces
- 1 ½ cups sliced onions
- 1 cup sliced leeks
- 1 cup sliced celery
- 2 Tablespoons chopped parsley
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- 2 ½ quarts chicken stock
- 2 cups peeled carrots, cut into 2-inch pieces
- 16 small red potatoes, peeled
Place the lamb pieces in a Dutch oven and cover with cold water. Bring to a boil and simmer for ten minutes. Remove from heat and drain. Cool by running the meat
under cold water.
In the same Dutch oven, layer the meat, onions, leeks, celery, herbs, and salt and pepper. Cover with chicken stock. Simmer for one hour.
Add carrots and potatoes. Simmer the stew another thirty minutes or until vegetables are soft. Add more salt and pepper to taste. Serve, sprinkled with additional chopped parsley.