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Categories:Viewed: 1 - Published at: 7 years ago
Ingredients
- 3 large baking potatoes, peeled and thickly sliced
- 2 lb (900g) boneless lamb shoulder, cut into 1 1/2 in (3.5cm) pieces
- 3 large onions, sliced
- 3 carrots, thickly sliced
- Salt and freshly ground black pepper
- Large sprig of thyme
- 1 bay leaf
- 2 1/2 cups lamb stock or beef stock
Method
- Preheat the oven to 325F (160C).
- Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper.
- Tuck in the thyme and bay leaf.
- Add the stock and cover.
- Bake for 1 hour.
- Uncover and bake 3040 minutes more, until the potatoes are browned and the meat is very tender.
- Serve hot.
- Variation
- Beef and Potato Stew
- Substitute boneless beef chuck for the lamb.
