Ingredients
1tbspolive oil
2lbslamb shoulder,boneless, cut into 1½-inch pieces
½tspsalt
freshly ground black pepper,to taste
1large onion,sliced
2carrots,peeled and cut into large chunks
1parsnip,peeled and cut into large chunks
4cupswater,or as needed
3large potatoes,peeled and quartered
1tbspfresh rosemary,chopped
1cupleeks,coarsely chopped
1tbspfresh parsley,chopped for garnish
Preparation
Heat oil over medium heat in a large stockpot or Dutch oven.
Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots, and parsnips, and cook gently alongside the meat for a few minutes. Stir in the water.
Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer until tender, depending on the cut of meat.
Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary.
Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
