INGREDIENTS 4 pounds deboned lamb shoulder, cut into 2 inch pieces 1 ½ cup 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
INSTRUCTIONS Place the lamb pieces in a Dutch oven and cover with cold water. Bring to a boil and simmer for 10 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 1 hour.
Add carrots and potatoes. Simmer the stew another 30 minutes or until vegetables are soft. Correct seasonings with salt and pepper if needed. Serve, sprinkled with more chopped parsley. Serves 8.