Past Recipes

• 2 lbs. boneless lamb shoulder, cut into 1-inch cubes
• 4 medium potatoes, sliced 1/2 inch thick
• 2 medium onions, sliced 1/4 inch thick
• 2 stalks celery, sliced 1/4 inch thick
• 4 medium carrots, peeled and sliced 1/4 inch thick
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. thyme
• 1 cup water
• 2 tbsp. chopped fresh parsley
  
  

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  1. Preheat the oven to 325 degrees.
     
  2. In a large Dutch oven or covered casserole, layer the ingredients in the following order: lamb cubes, sliced potatoes, sliced onions, sliced celery, sliced carrots, sprinkling each layer with salt, pepper and thyme.
     
  3. Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
     
  4. Let simmer for 5 minutes, then transfer the pot to the oven and bake, without lifting the lid or stirring, for 2 to 2-1/2 hours or until the lamb is tender.
     
  5. Sprinkle with chopped parsley, stir very gently to mix (the potatoes will be very soft) and serve.