Lamb Neck, Potato and Vegetable Stew
ready in 2 h. 15 min.
- 3 Tbsps vegetable oil
- 28 ozs Lamb neck (on the bone, thickly sliced)
- 4 small onions (diced)
- 2 carrots (sliced)
- 2 ½ cups Meat stock
- 8 small, waxy potatoes (halved or quartered depending on size)
- 1 Tbsp parsley (chopped)
Heat the oil in a large pot and fry the meat. Remove from the pan and set aside.
Fry the onions and carrots in the pan for 3 minutes. Return the meat to the pot, season with salt and ground black pepper and deglaze with the stock. Cover and simmer on a low heat for 40 minutes.
Add the potatoes to the pot, cover and cook for another 30 minutes until the potatoes are soft. Season to taste and serve garnished with parsley.