Directions
- 1Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil, & brown the lamb pieces in two batches.
- 2Remove and set aside on a plate.
- 3Reduce the heat to medium–high, add another tablespoon of oil & fry the carrots, celery, and onion for 4–6 minutes or until the onions have softened.
- 4Season with sea salt & ground black pepper.
- 5Preheat the oven to 160°C /325°F/Gas Mark 3.
- 6Return the meat to the pot, along with the bay leaf and stock, season with sea salt & ground black pepper & bring to the boil.
- 7Peel and slice the potatoes into 1cm slices.
- 8Remove from the heat & push the slices of potato down into & across the top of the stew, dot with a little butter & give a final seasoning of sea salt and ground black pepper.
- 9Cover and place in the oven to cook for about 1½ hours or until the meat is tender.
- 10Remove the lid, turn up the heat & cook for a further 10 minutes until the potatoes have coloured.
Ingredients
- 2 tbsp rapeseed oil
- 1 kg lamb shoulder, trimmed & cut into 2.5cm chunks
- 4 large carrots, peeled and roughly chopped
- 2 onions, peeled & roughly chopped
- 3 celery stalks, trimmed & sliced
- 1 bay leaf
- 1 litre beef or lamb stock
- 900 g potatoes, peeled & cut into 1cm slices
- 1 knob butter
- 0 sea salt
- 0 ground black pepper
- 0 slices of white bread
Equipment
large flameproof casserole pot
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